Pistachio and Dried-Fruit HarosethTom Schierlitz
A passover meal wouldn't be complete without haroseth, a traditional, chutney-like condiment.
Recipe information
Total Time
30 minutes
Yield
Makes about 3 cups
Ingredients
1½ cups unsalted natural pistachios
½ cup chopped pitted dates
½ cup chopped dried cherries or dried cranberries
½ cup chopped dried apricots
¼ cup sweet passover wine
¼ cup pure pomegranate juice
1 tablespoon honey
1½ teaspoons fresh lemon juice
1 teaspoon finely grated orange peel
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
Fresh mint sprigs (for garnish)
Preparation
Step 1
Stir pistachios in heavy medium skillet over medium heat until lightly toasted and fragrant, 4 to 5 minutes. Set aside to cool.
Step 2
Combine dates, cherries, apricots, wine, and juice in medium bowl. Let stand 15 minutes, stirring occasionally. Mix in honey, lemon juice, orange peel, and spices. Chop pistachios; mix into haroseth.
Step 3
Garnish haroseth with mint sprigs.
Do Ahead: Haroseth without the mint can be made 1 day ahead. Cover and chill. Garnish with mint sprigs when ready to serve.
