Haroseth
Updated Feb. 16, 2026
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ⅓cup white wine vinegar (kosher for Passover, if preferred)
- ⅓cup sugar
- ⅓cup Moscato d’Asti wine or sweet kosher wine
- ⅓cup onions, cut into ½-inch dice
- 3Granny Smith apples, peeled, cored and cut into ½-inch dice
- ¼cup honey
- 1cup dried figs (about 8), hard stems removed, cut into ½-inch dice
- 1cup pitted dates, cut into ½-inch dice
- ¼cup good-quality apricot preserves
- Finely grated zest and juice of ½ lemon
- Finely grated zest and juice of ½ orange
- ½cup whole shelled hazelnuts or blanched almonds
- ½cup shelled pistachios
- ⅛teaspoon kosher salt
- ⅛teaspoon ground allspice, or to taste
- ⅛teaspoon ground cardamom, or to taste
- ⅛teaspoon ground cinnamon, or to taste
Nutritional analysis per serving (8 servings)
367 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 72 grams carbohydrates; 8 grams dietary fiber; 57 grams sugars; 5 grams protein; 39 milligrams sodium
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.
Powered by
Preparation
- Step 1
Heat oven to 350 degrees. In a medium saucepan, combine vinegar, sugar, wine, onions, apples and honey. Simmer over low heat until the onions are transparent, stirring gently so the apples retain their shape, about 15 minutes.
- Step 2
While apples are simmering, combine figs, dates, apricot preserves, and lemon and orange zests and juices in a food processor. Pulse a few times until combined but not puréed. Transfer to a mixing bowl. When the apple mixture is ready, add it to the bowl and stir gently to combine; there may be excess liquid, which will gradually be absorbed into the fruit.
- Step 3
Spread hazelnuts or almonds and the pistachios on a baking sheet and toast until fragrant and lightly browned, about 10 minutes. Transfer to a kitchen towel and roll the towel gently to remove the skins. Lightly chop the nuts and add to the bowl. Add salt, allspice, cardamom and cinnamon, and fold gently to mix well.
- Step 4
Cover and refrigerate overnight so flavors meld. Serve cold or at room temperature.
Private Notes
Comments
Depends where in the world you are from, this is one of the many Sephardic versions. We would say something similar about the Ashkenazic recipes and deem them bland... You can clearly see the Northern African traditions and quite a sophisticated preparation in this particular recipe.
Rather than sugar, wine & vinegar - made with juice of 2 limes & 1 great big tablespoon of honey, did something wonderful to the figs - oh, and chose to use roasted pecans instead of pistachios.
I have been making Haroseth for many years. This is by far the most unusual recipe ever. It's supposed to be the sweet and yummy part of the seder plate. Adding vinegar and onions - very non traditional. Will stick to what I've got.
I struggled getting the skins off my almonds which led to hours of peeling almonds. I did let them sit for an hour or two after they roasted, so that may have been the reason. I also omitted the onion and reduced the amount of (red) wine vinegar. It was well-liked by my guests who probably are used to something more basic of just apples, nuts, and honey.
We tried this recipe following the recipe with the exception of sticking to walnuts. The inclusion of onion was not a hit. While we liked it, we still preferred our long used recipe of apples, walnuts, cinnamon, and sweet red wine. Probably nostalgia won out over novelty.
i preferred without onions and served cold. xo