| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | Haroset, Kosher/pare, Passover | 1 | Servings | |
INGREDIENTS
| 25 | Dates, pitted and diced | |
| 1/2 | c | Unsalted pistachios |
| 1/2 | c | Almonds |
| 1/2 | c | Golden raisins |
| 1 1/2 | Peeled apples, cored and diced | |
| 1 | Pomegranates | |
| 1 | Orange, peeled and diced | |
| 1 | Banana, sliced | |
| 1/2 | c | Sweet red wine, to 1 cup |
| 1/4 | c | Cider vinegar |
| 1/2 | tb | Cayenne |
| 1 | tb | Ground cloves |
| 1 | tb | Ground cardamom |
| 1 | ts | Cinn |
| 1 | tb | Black pepper |
INSTRUCTIONS
Combine all the fruits and nuts. Add the wine and vinegar until a pasty consistency is achieved. Add the spices and blend well. Adjust seasonings. Makes 5 cups. NOTES : _The Jewish Holday Kitchen_, Joan Nathan. Schocken Books, New York: 1988. Recipe by: Mohtaran Shirazi Posted to MC-Recipe Digest V1 #536 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 22, 1997
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