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Apple & Almond Haroset

Eddie Berman

Yield: Yields about 4 cups

One of the six elements on the Passover seder plate, this spiced chunky spread symbolizes the mortar that the Jewish slaves used for constructing buildings in ancient Egypt. You can serve it spooned over matzo, though it’s also a fine topping for roast chicken or beef. I like to start light with the prominent flavors (cinnamon, honey, and red wine) and then add more to taste.


  • 1 cup almonds, toasted and chopped
  • 1 medium Granny Smith apple, peeled, cored and finely chopped
  • 1 medium Fuji or Gala apple, peeled, cored and finely chopped
  • 3 Tbs. honey; more to taste
  • 3 Tbs. sweet red wine (like Manischewitz); more to taste
  • 1/4 tsp. ground cinnamon; more to taste


  • Mix all the ingredients together in a medium bowl. Let sit for 10 minutes, toss well, then add more honey, red wine, or cinnamon to taste.

Make Ahead Tips

The haroset will keep in the refrigerator for up to 3 days before serving.


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Reviews (2 reviews)

  • FL.Cook | 04/01/2009

    Next time use a FP. Very easy, very good!!

  • Sile | 04/20/2008

    We tripled this recipe for a Sedar so it was a bit time consuming (lots of tiny chopping) but very good.

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