Provençal Haroseth for Passover
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 5 cups
- 1cup blanched or roasted unsalted almonds
- 1cup raisins
- 1cup dried apricots
- 1cup dried figs
- ½cup walnut halves
- 1tart apple, peeled, cored and chopped into 1-inch pieces
- 1cup peeled roasted chestnuts (available vacuum-packed or canned)
- ½cup pine nuts, toasted if desired
- 1teaspoon ground cinnamon
- 1teaspoon ground ginger
- 3tablespoons red wine vinegar
- 4 to 6tablespoons sweet wine, kosher for Passover
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
339 calories; 16 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 7 grams polyunsaturated fat; 45 grams carbohydrates; 6 grams dietary fiber; 28 grams sugars; 7 grams protein; 40 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.
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- Step 1
Place the almonds, raisins, apricots, figs, walnuts, apple, and chestnuts in the bowl of a food processor and pulse until you reach the consistency of your choice.
- Step 2
Add the pine nuts and stir in the cinnamon, ginger and wine vinegar. Pulse once more, adding enough sweet wine to bind the ingredients.
- Step 3
Store, covered, in the refrigerator for up to 2 weeks.
Private Notes
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Cooking Notes
AHW
I have been making something much like this for years. The recipe was in a Sams Club magazine. I always make a doubke as it is a freat breakfast or snack on matzah. Add some almond butter, a meal is made.
Christoph
Any suggestions for chestnut substitute?
Maggie
I subbed out the red wine vinegar and the sweet wine for lemon juice and (100%) grape juice. It's very delish. In other words, grape juice is a fine substitute.
Judith
This is very rich (and very good) but requires way more wine to bind the ingredients than is specified in the recipe. Also, I couldn’t taste the ginger, so if that’s a key part of the mix I would use more or add some fresh ginger to the food processor. It also makes a HUGE amount, so if I were doing it again, I would make a half recipe unless I was expecting a crowd. I would also recommend making it a day or two in advance to allow the flavors to really come out. Try leftovers w yoghurt.
Brad
Really excellent! Love the chestnuts. I used pomegranate juice rather than sweet wine an used a couple tablespoons more. This will return to our sedar table.
TomCH
Absolutely delicious! Though, at $10.99 a jar for the requisite chestnuts, certainly the most expensive charoset I’ve ever made. But it’s Passover, and that only comes once a year, no?
TomCH
Absolutely delicious. Though at $10.99 for a cup of the requisite chestnuts, certainly the most expensive charoset I have ever made. But Passover only comes once a year, so it’s worth it, no?
Es
I was told this was the best haroseth I've ever made and I've made quite a few. This recipe makes a huge amount. I made it three days ahead of seder and refreshed with more Manischewitz before serving. Chestnuts were an Israeli brand and the package contained approximately one cup.
Sue
Use Cote du Rhone and sauce of Luxardo cherries! We did not add pine nuts.
LISA HOUCK
I also halved the recipe. Loved the suggestion to add fresh ginger! Couldn't find chestnuts, so doubled the almonds. Delicious! And looks like mortar!
tengelberg
maybe needed the wine for a bit more of a kick.
Anne C.
Made it as written - except used a few pieces of crystallized ginger rather than ground ginger. My food processor was way too small to grind all those ingredients together, so I used it for each ingredient after the other, putting them afterwards in a big bowl and mixing them by hand. I followed one comment and used pomegranate juice instead of sweet wine. Delicious!
Lisa
Looks yum. I’m allergic to raw apples. What do you think of some chopped dried apples and or a little bit of applesauce?
Christoph
Any suggestions for chestnut substitute?
Katie Mendelsohn
I'm curious since I study medieval Passovers. Where did this recipe come from? We have a number of medieval charoset recipes from various rabbis. Is this another?
Judith
This is very rich (and very good) but requires way more wine to bind the ingredients than is specified in the recipe. Also, I couldn’t taste the ginger, so if that’s a key part of the mix I would use more or add some fresh ginger to the food processor. It also makes a HUGE amount, so if I were doing it again, I would make a half recipe unless I was expecting a crowd. I would also recommend making it a day or two in advance to allow the flavors to really come out. Try leftovers w yoghurt.
Brad
Really excellent! Love the chestnuts. I used pomegranate juice rather than sweet wine an used a couple tablespoons more. This will return to our sedar table.
Adrienne
3 tablespoons of vinegar was a little too much for me. I corrected the pungency with about a tablespoon of honey.
JM
A family member is allergic to walnuts, so I'd probably just use more almonds. Question: Would plain grape juice be okay as a substitute for the wine?
Maggie
I subbed out the red wine vinegar and the sweet wine for lemon juice and (100%) grape juice. It's very delish. In other words, grape juice is a fine substitute.
Barbara
For what it's worth, if chestnuts are properly cooked, they are not hard to peel. That said, I like my family's charoset recipe made with only nuts, apples and sweet kosher wine.
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