Don’t let the drab brown color of Haroset stop you from trying this sweet and delicious recipe. This versatile side dish can be served at dinner as a relish, spread on celery sticks or matzos, as a topping on fresh fruit, such as bananas, apples or pears. It can be used as cake icing. Try it on waffles or pancakes, or on a jelly, sliced banana, and haroset sandwich. Haroset tastes so wonderful you’ll find plenty of ways to enjoy it. I know I am.
Sweet Date and Pecan Haroset
(No cooking, food-processor recipe)
Yield: 1 ½ cups
1 cup pitted dates
1 apple, peeled and diced
¾ cup pecan pieces (or walnuts, if preferred)
1 teaspoon cinnamon powder
1 teaspoon grated fresh ginger
2 tablespoons raw honey
3 tablespoons dessert or sweet red wine
Chop dates in the food processor. Add the diced apple and nuts to the food processor and pulse several times to chop the nuts and thoroughly combine. Add the cinnamon, ginger and honey, and pulse. Remove the top of the food processor and run a spatula around the sides of the container to thoroughly incorporate the mixture. Pour in one tablespoon of the sweet red wine and pulse. Add a second tablespoon and pulse again. Add the last tablespoon of wine, and pulse to incorporate. Transfer mixture to a glass storage container with lid and chill in the refrigerator until ready to serve. This can be made a day or two ahead.
Deborah Tukua is the editor of Journey to Natural Living and the author of the healthy fresh from the blender recipe book, Naturally Sweet Blender Treats. She is a freelance writer for the Farmers' Almanac and Chiropractic Economics magazine and author of the book, Marketing Strategies for Chiropractic Success. Check out Lowell and Deborah's super sturdy and handsome DIY Gardening Potting Bench Plans.