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Passover Haroset

in Diana's Recipe Book

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Servings: Makes approximately 12 servings
The Seder Plate at Passover

At the center of the Passover Seder table sits the seder plate, where the symbols that define the Passover celebration are placed. The plate's contents vary, but it's essential elements, the shankbone, the roasted egg, the bitter herbs, the greens, and the haroset mixture of fruits and nuts tell the story of a people who endured generations of slavery in Egypt until, miraculously, they found freedom with the help of God and their leader, Moses. These seder plate symbols also remind today's Jews that their journey remains unfulfilled, and that ultimate redemption lies ahead.

HAROSET is one of the 6 Passover Seder Plate elements or symbols. The other five elements are:

MAROR: Bitter herbs, such as horseradish.

KARPAS: Non bitter vegetable, such as parsley or celery.

CHAZERET: Bitter vegetable, romaine lettuce.

ZEROA: Shankbone, usually a roasted chicken bone with a little meat left on it.

BEITZAH: Egg, usually hard-boiled and slightly roasted in the oven.

2 cups chopped apples
1 cup chopped walnuts
1/4 cup Concord Grape Wine or Concord grape juice
2 tsp. ground cinnamon
2 tbsp. honey, to taste

Core, peel, and dice apples very fine (or chop in food processor). Add cinnamon, chopped walnuts and a little honey to sweeten. Add just enough wine or grape juice (if using) to moisten the mixture.

Haroset should resemble mortar after being prepared. Place in small dishes at each place setting so it is available to all of your guests.

Makes approximately 12 servings.

Photograph taken by Diana Baker Woodall ©2007

Source: DianasDesserts.com
Date: March 7, 2002


Reviewer: jen


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