On the Passover seder plate, haroset symbolizes the mortar used by slaves in Egypt. These are the classic Eastern European ingredients. Only the proportions vary.
From The Book of Jewish Food, published by Alfred A. Knopf, Inc. Reprinted with permission.
2sweet apples weighing 1/2 lb (250 g), peeled and cut into small pieces 1/2 lb (250 g)dates, pitted 1 cup (150 g)raisins Juice and grated zest of 1 orange 1 cup (250 ml)sweet red Passover wine 2 - 4 tablespoonssugar, or to taste (optional) 2 oz (60 g)walnuts, coarsely chopped
Directions
Prep
Put all the ingredients except the sugar and the walnuts together in a saucepan and cook on very low heat until the mixture is soft and mushy and the liquid is reduced, stirring occasionally. Add sugar to taste. The amount will depend on the sweetness of the other ingredients. Blend to a paste in the food processor. Pour into a bowl and sprinkle with walnuts.
Claudia Roden is one of England's leading food writers. Her works include the James Beard Award winning The Book of Jewish Food and A Book of Middle Eastern Food.
