| 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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