On the Passover seder plate, haroset symbolizes the mortar used by slaves in Egypt.
From The Book of Jewish Food, published by Alfred A. Knopf, Inc. Reprinted with permission.
- 1/2 cup (60 g) walnuts coarsely chopped
- 1/2 cup (125 ml) sweet red Passover wine
- 1/2 lb (250 g) pitted dates, chopped
- 1/2 lb (250 g) large yellow raisins or sultanas
Put the dates and raisins/sultanas with the wine in a pan. Add just a little water to cover. Cook on very low heat, stirring occasionally, until the dates fall apart into a mush. Cook until it thickens to a soft paste. Pour into a bowl and sprinkle with walnuts.
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