Haroset is spread on matzo and eaten during the service before the meal, then passed and eaten during the meal. It’s good made a day or two ahead. If it gets very watery (apple juice) add a couple of spoonfuls of matzo meal to it. It is really good eaten on matzo — so make enough to last for a few days after Seder.
As there are people of the Jewish faith from many lands, recipes for traditional foods may vary greatly both in ingredients and spellings. This is a Persian Haroset, from “The Hadassah Jewish Holiday Cookbook” edited by Joan Schwartz Michel.
1 unpeeled pear, cored and finely chopped
1 unpeeled apple, cored and finely chopped
1 cup finely chopped walnuts
1 cup finely chopped almonds
1 cup chopped hazelnuts
1 cup chopped pistachio nuts
1 cup chopped, pitted dates
1 cup chopped raisins
2 teaspoons ground cinnamon
2 teaspoons grated fresh gingerroot
1 tablespoon apple cider vinegar
Combine pear, apple, walnuts, almonds, hazelnuts, pistachio nuts, dates and raisins in a large bowl. Blend gently with hands. Add cinnamon, ginger and vinegar. Pour in wine, a little at a time, to help bind the ingredients — perhaps 3-4 tablespoons. Cover and let macerate in the refrigerator. This is fine made a day or even two ahead.
Makes 10-12 servings.
From “The Hadassah Jewish Holiday Cookbook,” edited by Joan Schwartz Michel