Ingredients
Yield: 3 - 3 ½ cups
- 4 oz. whole, raw almonds
- 4 oz. walnuts
- 12 oz. Manischewitz Sweet Concord Grape wine
- 1 Red Delicious or Gala apple, roughly chopped
- 5 Medjool dates, pitted
- 5 large prunes
- ½ teaspoon ground cinnamon
Preparation
Step 1
Soak the almonds and walnuts in cold water for 8 hours or overnight. Change the water 2-3 times during the soaking. In another bowl, soak the chopped apples, dates, and prunes in the wine for 8 hours or overnight, covered.
Step 2
Drain nuts and rinse until the water runs clear. Place in a food processor fitted with the S blade and pulse 2-3 times until the nuts have broken down into large pieces.
Step 3
Drain the fruit from wine, saving the wine. Add the fruit to the processor, along with the cinnamon with a little bit of the wine and pulse 2-3 times, scraping down the sides as necessary, until the ingredients come together. Keep adding a little bit of wine and pulsing until you get a thick, firm, mortar-like mixture. The mixture should not be runny or too pureed. (You may not need to use all of the wine.)
Step 4
Store the haroset in the fridge and bring to room temperature before serving. The haroset can be made a few days in advance, which will allow the flavors to meld.
