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.
Make Ahead Tips
The haroset will keep in the refrigerator for up to 3 days before serving.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Next time use a FP. Very easy, very good!!
We tripled this recipe for a Sedar so it was a bit time consuming (lots of tiny chopping) but very good.
Sponsored
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review