| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
Haroset, Kosher/pare, Passover |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Walnuts |
| 1/4 |
lb |
Dried apricots |
| 1/4 |
lb |
Dried prunes, without pits |
| 3 |
|
Peeled apples, cored and quartered |
| 1 |
lg |
Navel oranges, with skin, quartered |
| 1/2 |
c |
Sweet wine |
| 2 |
tb |
Brandy |
| 1/2 |
ts |
Cinnamon |
| 1/8 |
ts |
Ground cloves |
| 1/8 |
ts |
Nutmeg |
| 1 |
tb |
Lime juice |
| 2 |
tb |
Matzo meal, or as needed |
INSTRUCTIONS
Using the steel blade of a food processor, chop very fine, but not to a
paste, the walnuts, apricots, prunes, dates, apples and orange. Add the
wine, brandy, cinnamon, cloves, nutmeg and lime juice. If needed, add
enough matzo meal to make a mortar-like consistency.
Makes 6 cups
NOTES : _The Jewish Holday Kitchen_, Joan Nathan. Schocken Books, New York:
1988.
Recipe by: Larry Bain Posted to MC-Recipe Digest V1 #536 by "Master Harper
Gaellon" <gaellon@inch.com> on Mar 22, 1997
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