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Haroset, Ashkenazic Apple-Nut - pareve

Posted by : Ruth Heiges

6 peeled apples, coarsely chopped
2/3 cup chopped almonds
3 Tablespoons sugar, or to taste
1/2 teaspoon cinnamon
grated rind of 1 lemon
4 Tablespoons sweet red wine

Combine all, mixing thoroughly. Add wine as need. Blend to desired
texture--some like it coarse and crunchy, others prefer it ground 
to a paste.

Chill.

Makes 3 cups.

Source: "The Jewish Holiday Kitchen," by Joan Nathan, Schocken Books, New York, 1988

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