Ashkenazi Haroset

A Passover tradition that's both sweet and healthful!

Posted in , Apr 13, 2011


Haroset is a fruit and nut mixture that symbolizes the mortar used to bind the stones and bricks used by the ancient Hebrews when they were slaves in Egypt.

What to do with leftover haroset? Add some to your matzoh brei, or freeze it, and after Passover try haroset instead of applesauce in breads and cakes.Walnuts are traditional, but I take my cue from my Atlanta cousins and use pecans.


3 medium-size crisp sweet or tart apples, or a combination, peeled, cored and cut into eighths

1 cup pecans or walnuts, or a combination, toasted

2 tablespoons sweet red wine

3 tablespoons honey

1 teaspoon ground cinnamon


1. Place the apples in a food processor and process until chopped. Transferthem to a mixing bowl.

2. Place the pecans in the food processor and chop them. Add them to theapples, and stir in the wine, honey, and cinnamon.

3. This is best served the day it’s made, but it will keep, covered, in therefrigerator for up to 5 days (the nuts will soften after the first day).

Makes 2 cups

Try another Passover favorite like Bubbelach or Matzoh Brei!

Excerpted from the Workman Short The Perfect Passover Cookbook. Copyright 2011 by Judy Bart Kancigor. Used by permission of Workman Publishing Co., Inc. New York. All Rights Reserved. Available wherever e-books are sold.

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