Haroses (aka Apple-Walnut Relish)
Posted by Caveman Cooking on March 28, 2010
With Passover quickly approaching, we are sharing a few recipes that we will be contributing to Cavemom’s Sedar.
5 Pounds of Apples
1 Pound Chopped Walnuts
1 Cup Concord Grape Wine
2 Tbsp Honey
1 Tbsp Cinnamon
NOTE: You may recall the incredible Holiday present I received from the Cave-in-laws back in December: An awesome 11 cup Cuisinart food processor. However, since we were then just beginning the process of packing for our recent move, we decided to put the unopened food tool in storage until we were in the new cave. Well, today was the day we pulled it out and put it into the lineup! Let me just say that as good as it looks, it performs even better. Making this recipe with the Cuisinart was quick and easy. I highly recommend this kitchen aid (no competitor-pun intended), especially if you are going to attempt this dish.
Whether you call/spell it haroses, charoset, charoses, haroset, charoseth or haroseth, it is all the same basic dish – an apple and walnut relish that is a staple of the Passover Sedar. It is meant to symbolize the mortar ancient Jews used to build the pyramids while enslaved in Egypt. But, Haroses isn’t just for Passover, anymore! At least in the Cavehold. We will also use it as a side-relish or topping for fish, chicken, and even pork chops (I can just hear the cries of “Sacrilege!” from the Kosher crowd as I type this 😉 ).
Believe it or not, this is all you need to make haroses. Well, you also need some cinnamon … somehow it didn’t make it into the shot.
First, core and slice apples. Doing this with an apple slicer/corer is a real time and mind saver.
HINT #1: We used the new Pink Lady variety of apples this year … they are perfect for this dish!
Put appropriate amount of the apples into food processor. Alternate 1 second on, 1 second off with the “Pulse” button until apples are sufficiently chopped fine. Take care not to puree.
Place chopped apples into large bowl. Add remaining ingredients and fold in well.
HINT #2: Before adding the honey to the mixture, place it into a cup with a little bit of the wine and zap it in the microwave for about 10 seconds, then stir well. This will make distributing it evenly throughout the mixture much easier.
Cover mixture and refrigerate until ready for use. This will last a week cold-stored in an airtight container.
Prep Time = 15 minutes
Cook Time = n/a
Makes 5-6 Cups
©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.