Haroseth

Name: Haroseth
Ingredients: 13 cup white wine vinegar (kosher for Passover, if preferred); 13 cup sugar; 13 cup Moscato dAsti wine or sweet kosher wine; 13 cup onions cut into 1/2-inch dice; 3 Granny Smith apples, peeled, cored and cut into 1/2-inch dice; 1/4 cup honey; 1 cup dried figs about 8, hard stems removed, cut into 1/2-inch dice; 1 cup pitted dates, cut into 1/2-inch dice; 1/4 cup good-quality apricot preserves; Finely grated zest and juice of half a lemon; Finely grated zest and juice of half an orange; 1/2 cup whole shelled hazelnuts or blanched almonds; 1/2 cup shelled pistachios; 18 teaspoon kosher salt; 18 teaspoon ground allspice, or to taste; 18 teaspoon ground cardamom, or to taste; 18 teaspoon ground cinnamon, or to taste

17 ingredients

13 steps

Ingredients

13 cup white wine vinegar (kosher for Passover, if preferred)
13 cup sugar
13 cup Moscato dAsti wine or sweet kosher wine
13 cup onions cut into 1/2-inch dice
3 Granny Smith apples, peeled, cored and cut into 1/2-inch dice
1/4 cup honey
1 cup dried figs about 8, hard stems removed, cut into 1/2-inch dice
1 cup pitted dates, cut into 1/2-inch dice
1/4 cup good-quality apricot preserves
Finely grated zest and juice of half a lemon
Finely grated zest and juice of half an orange
1/2 cup whole shelled hazelnuts or blanched almonds
1/2 cup shelled pistachios
18 teaspoon kosher salt
18 teaspoon ground allspice, or to taste
18 teaspoon ground cardamom, or to taste
18 teaspoon ground cinnamon, or to taste

Directions

1

Heat oven to 350 degrees.
2

In a medium saucepan, combine vinegar, sugar, wine, onions, apples and honey.
3

Simmer over low heat until the onions are transparent, stirring gently so the apples retain their shape, about 15 minutes.
4

While apples are simmering, combine figs, dates, apricot preserves, and lemon and orange zests and juices in a food processor.
5

Pulse a few times until combined but not pureed.
6

Transfer to a mixing bowl.
7

When the apple mixture is ready, add it to the bowl and stir gently to combine; there may be excess liquid, which will gradually be absorbed into the fruit.
8

Spread hazelnuts or almonds and the pistachios on a baking sheet and toast until fragrant and lightly browned, about 10 minutes.
9

Transfer to a kitchen towel and roll the towel gently to remove the skins.
10

Lightly chop the nuts and add to the bowl.
11

Add salt, allspice, cardamom and cinnamon, and fold gently to mix well.
12

Cover and refrigerate overnight so flavors meld.
13

Serve cold or at room temperature.