RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Haroset, Persian - pareve
(about 4 cups) 1/2 teaspoon ground cinnamon pinch of ground cardamon pinch of ground cloves pinch of ground ginger 2/3 cup pomegrante juice 1 medium (6 ounce) apple, cored and grated 1 small pear, cored and grated 8 to 10 (6 ounces/1 cup) pitted dates, chopped 1 small banana, peeled and mashed (optional) 1/4 cup almonds, ground 1/4 cup pistachio or pine nuts, ground 1/4 cup hazelnuts, ground 1/4 cup raisins juice and rind of 1/2 lemon or 2 tablespoons cider vinegar 2/3 cup sweet red wine Dissolve spices in pomegrante juice. Add remaining ingredients. From an article by Gil Marks in the archives of the Jewish Communications Network,
