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.
Reprinted with permission from The Book of Jewish Food, published by Alfred A. Knopf, Inc.
2 medium-sized tart apples
1/2 cup (50 g) walnuts, chopped
1/2 – 1 teaspoon cinnamon
2 – 3 tablespoons sweet red wine
1 tablespoon sugar or honey, or to taste
Peel, core, and finely chop or grate the apples. Mix with the rest of the ingredients.
Pronounced: SAY-der, Origin: Hebrew, literally “order”; usually used to describe the ceremonial meal and telling of the Passover story on the first two nights of Passover. (In Israel, Jews have a seder only on the first night of Passover.)