RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Haroset, Larry Bain's Bubbie's - pareve
1/2 lb walnuts 1/4 lb dried apricots 1/4 lb dried prunes, without pits 3 peeled apples, cored and quartered 1 large navel orange, with skin, quartered 1/2 cup sweet wine 2 Tablespoons brandy 1/2 teaspoon cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon nutmeg 1 Tablespoon lime juice 2 Tablespoons matzo meal, or as needed 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 Source: "The Jewish Holiday Kitchen," by Joan Nathan, Schocken Books, New York, 1988
