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Ingredients
1 cup almonds
1 cup roasted, shelled pistachios
1 cup walnuts
1 cup black raisins
1 cup golden raisins
1 cup dates, pitted
2 teaspoons cinnamon
2 teaspoons ground cardamom
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 large apple, peeled, quartered and cored
1 large pear, peeled, quartered and cored
2 bananas, peeled
2 to 3 tablespoons cider vinegar
½ to 1 cup pomegranate juice
½ to 1 cup sweet kosher wine
Nutritional analysis per serving
53 grams carbs; 378 calories; 7 grams monosaturated fat; 8 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 7 grams fiber; 10 milligrams sodium; 8 grams protein; 38 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large food processor, combine nuts, raisins, dates and spices. Pulse until nuts are coarsely chopped.
- Step 2
Add apple, pear and bananas, and pulse until coarsely chop. Add 2 tablespoons vinegar, ½ cup pomegranate juice, and ½ cup wine. Pulse again, adding more vinegar, juice or wine to taste, as needed to make a coarse paste. Do not purée; mixture should retain some crunch.
Private Notes
Comments
This is the greatest haroseth. I've been making it for about 10 years, and everyone raves (especially those who grew up eating traditional Ashkenazi-style haroseth.) Yes, there are a ton of leftovers. I sprinkle mine in yogurt and have it for breakfast for the next week or so.
This haroseth is the BEST. Discovered it several years ago and have made it every year since. Super interesting flavors, totally yum. The kids love it too. Even if I'm not hosting, I'm always asked to bring it. It does make a TON though. Halving it is a good idea.
I made this with half as much cardamom, and doubled up on apples, while leaving out the bananas (my family are not banana fans) and it was delicious. Great recipe!
This is an excellent recipe! I made the following adjustments, partially based on other notes, and was super happy with the result: - halved the recipe - only used green d’anjou pear - subbed dry white wine 0.5 tsp honey b/c it’s what I had on hand For those wondering, yes, the banana is great! Next time I will pulse less as I prefer a chunkier haroseth but otherwise, great.
This is the greatest haroseth. I've been making it for about 10 years, and everyone raves (especially those who grew up eating traditional Ashkenazi-style haroseth.) Yes, there are a ton of leftovers. I sprinkle mine in yogurt and have it for breakfast for the next week or so.