RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Haroset, Mohtaran Shirazi's Persian - pareve
25 dates, pitted and diced 1/2 cup unsalted pistachios 1/2 cup almonds 1/2 cup golden raisins 1-1/2 peeled apples, cored and diced 1 pomegranate 1 orange, peeled and diced 1 banana, sliced 1/2 to 1 cup sweet red wine 1/4 cup cider vinegar 1/2 Tablespoon cayenne pepper 1 Tablespoon ground cloves 1 Tablespoon ground cardamom 1 teaspoon cinnamon 1 Tablespoon black pepper 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. Source: "The Jewish Holiday Kitchen," by Joan Nathan, Schocken Books, New York, 1988
