Haroset – Quality and Quantity

Haroset…with a new ingredient

In addition to her trays of perfectly formed and delicious Pesach biscuits, it was always my Mother who prepared the Haroset for our Seder. Since her passing two years ago I have taken over the job, with some trepidation. My Mother’s Haroset was always a deep red paste of finely chopped apples, walnuts, wine and cinnamon.  My first attempt last year failed miserably so this year I thought I would take a different approach. As with her Pesach biscuits I decided not to try to copy but to ‘do my own thing’.  I found a new recipe online which I adapted, omitting the recommended honey (which I knew one of our special guests disliked) adding…golden syrup instead.

Success – I think everyone enjoyed the new Haroset!  Talking with a friend later, we agreed that we will always treasure and hold tight to our memories of those no longer at our Seder table who played an important role, both with their presence and their contributions. They will be greatly missed, forever.  But we must enjoy this year’s Seder, and the next, and by doing so we shall build new memories with the next generations – and one way to do this is to experiment with new recipes alongside the tried and trusted ones.

Ingredients

  • 100g chopped almonds, lightly toasted
  • 2 gala apples, peeled, cored and finely chopped
  • Third tsp cinnamon
  • 3 tbsps sweet Kiddush wine
  • 2 tbsps golden syrup

Mix all the ingredients together and adjust to your tastebuds! Refrigerate until needed, serves 12

Lynne Sidkin

For Lynne and her mother’s Pesach bakes, click here.

Haroset for 120 people or thereabouts

Here is a guide to preparing a large quantity of Haroset for a communal seder.

You could, like the great Florence Greenberg, make your Haroset with almonds. This version, however, uses walnuts, like the great Evelyn Rose.

  • 2 kg walnuts
  • 15 medium sized Bramley apples
  • 70g cinnamon
  • 100g caster sugar
  • Approx ½ bottle of red Kosher wine – preferably Palwin’s No.10 for authenticity*
  • Approx ½ bottle or carton of grape juice
  • 500g raisins

This is best made the day before the Seder.

Chop the walnuts quite finely in a food processor but so they retain texture – chunks are fine. Peel and core the apples – and chop, by hand is best and as finely as you have patience for, given you’ve got 15 (or thereabouts) to get through.

Combine in a very large bowl or tupperware. Then add the cinnamon and sugar and stir thoroughly. Moisten with great big glugs of wine and grape juice. Stir in the raisins.

Taste and add more sugar or cinnamon if required – this is not an exact science – a generous hand should be your guiding principle. Taste it with a piece of lettuce to see if you get the required ‘madeleine moment’. If not, tinker further, and ask other members of the family to taste.

Cover and refrigerate for several hours. Taste again and, if needed, add more wine, grape juice, cinnamon and / or sugar.

*authenticity here relates to Anglo-Jewish tradition with continuing strong loyalty in the UK to Palwin’s, the first kosher wine brand export founded in 1898 by the Palestine Wine & Trading Co – read its fascinating history here: http://winesisrael.com/en/2210/palwin/

Liz

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2 thoughts on “Haroset – Quality and Quantity

  1. The preparation of haroset was always my fathers Job and his recepee was the same as your mother’ s
    My little sister always helped and after he died, she. took on the job
    I. Have to say that it is as good as his

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