Haroset, Larry Bain's Bubbie's - pareve

Posted by : Ruth Heiges

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

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