Joan Nathan's Haroseth

Name: Joan Nathan's Haroseth
Yield: 72 haroseth
Cuisine: Jewish
Ingredients: 3 cups raisins; 2 cups almonds, blanched; ½ apple, peeled, cored and quartered; ½ teaspoon cinnamon, or to taste

By Joan Nathan

Updated February 16, 2017

Total Time: 15 minutes
Rating: 3(35)
Comments: Read comments

The Jewish food maven Joan Nathan serves this haroseth at her family's Passover gatherings. More than any other Jewish dish, this sweet blend of fruit and nuts — a mixture that symbolizes the mortar with which the Israelites laid bricks during their enslavement in Egypt — varies wildly depending on the availability of ingredients. The Nathan family version resembles a Moroccan haroseth rather than the popular American version made with apples, nuts and sweet wine.

Featured in: Food; Passover Hand-Me-Downs

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Ingredients

Yield:About 6 dozen haroseth

3 cups raisins
2 cups almonds, blanched
½ apple, peeled, cored and quartered
½ teaspoon cinnamon, or to taste

Ingredient Substitution Guide

Preparation

Step 1
Grind the raisins and 1 ½ cups of the almonds together in a meat grinder (see tip). Set aside in a bowl.
Step 2
Grate the apple into the raisins and almonds and add the cinnamon. Mix well to combine.
Step 3
Using your hands, press the mixture into 1-inch balls. Using the remaining almonds, press 1 into each haroseth. There will be lots of haroseth left over; serve in bowls at the table during Passover.

Tip

Although members of the Nathan family never use a food processor for their haroseth, it's a little easier than the meat grinder. Coarsely grind the raisins, 1½ cups almonds, apple and cinnamon as in Steps 1 and 2, using quick pulses so as not to overprocess.