By JIM ROMANOFF For The Associated Press
Haroset is meant to be a reminder of the mortar the Jewish people were forced to use when building the Pharaoh's pyramids, yet it can be one of the most flavorful and beloved dishes in the Passover seder.
Recipes for this chutney-like condiment vary widely by region and family. In Eastern Europe, it often includes chopped apples, walnuts and cinnamon, while Sephardic Jews and those with Middle Eastern roots add dried fruits and nuts. Kosher wine is used to add moisture and bind the ingredients together.
This apricot, cherry and pistachio haroset is infused with Persian flavors, including coconut, cardamom and pomegranate juice. The sweet-tart blend is a tasty addition to any Passover supper, but also could be used as a filling for cookies and pastries at other times of the year.
Makes 2 1/2 cups
- 1 cup (6-ounce package) dried apricots
- 1 cup dried cherries
- 1/2 cup golden raisins
- 3/4 cup pomegranate juice or kosher for Passover red wine
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/3 cup shredded coconut
- 1 cup shelled pistachios
1. In a medium saucepan over medium-high, combine the apricots, cherries, raisins, pomegranate juice, cardamom and cinnamon. Bring to a boil then remove from heat. Let sit for 15 minutes.
2. Transfer the mixture to a food processor. Add the coconut and pulse until very coarse, about 5 pulses. Add the pistachios and pulse until the pistachios are broken into large pieces, about another 5 times.
tags: Passover, vegetarian, vegan. pareve