Provencal Haroseth

Recipe from "A Taste of Haroset"

Adapted by Joan Nathan

Published April 15, 1997

Total Time
1 hour 30 minutes
Rating
3(23)
Comments
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—Joan Nathan

Featured in: Retracing Jewish Steps, Through Haroseth

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Ingredients

Yield:about 2 cups

  • 2 cups dry red wine

  • ½ cup sugar

  • Grated rind and juice of ½ orange

  • 1 pound dried figs

  • 1 ½ teaspoons ground cardamom

Ingredient Substitution Guide

Preparation

  1. Step 1

    In a saucepan, bring the wine, sugar and orange rind and juice to a boil over medium heat. Simmer for 10 minutes, uncovered.

  2. Step 2

    Add figs, cover and simmer until softened, about 30 minutes. Remove from the heat; cool to room temperature.

  3. Step 3

    In a food processor, place the figs, cooking liquid and cardamom. Blend until well ground.

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Ratings

3 out of 5
23 user ratings
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Comments

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Melissa R.

We needed a nut-free haroset recipe and decided to give this one a go. It was delicious and simple to make and may become a new family tradition. It’s very rich and I was surprised and the quantity: this recipe yields enough for a large Seder party. We have a jar left over that we’re now using as a fig jam with cheese or (post Passover) toast.

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Credits

Adapted from "A Taste of Haroset" (Yeshiva University Museum, 1994)

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