Apr 14, 2024 - Food and Drink

Joan Nathan's classic Passover haroset recipe

haroset

American Apple and Nut Haroset recipe by Joan Nathan. Photo: Rey Lopez/The Washington Post via Getty Images

Joan Nathan's classic American haroset is a simple, beloved recipe of apples, nuts, sweet wine, and cinnamon.

Why it matters: No Passover table is complete without haroset.

Between the lines: How finely you chop the apples is a matter of taste (and how hard you want to work). Nathan pulses them in a food processor. Her mother-in-law would use a knife.

  • "My family preferred haroset chunkier, the way I make it to this day," she writes.
  • "The only thing I do differently is toast the nuts and use local varietal apples."

American Apple and Nut Haroset

Ingredients: Makes 5 to 6 1⁄2 cups

  • 1 cup almonds and/or walnuts, toasted
  • 3 flavorful tart apples (Gala, McIntosh, Granny Smith), cored, seeded, and coarsely chopped (about 1 pound/453 grams)
  • 1 teaspoon ground cinnamon
  • Grated zest of 1 lemon
  • 2 to 3 tablespoons sweet red wine
  • 11⁄2 tablespoons sugar (optional)

Directions:

  • Put the nuts into a food processor fitted with a steel blade, and pulse, adding the apples, cinnamon, lemon zest, and red wine as you go along until the mixture turns into a paste with a slight crunch.
  • Taste it, and add more wine and the sugar, if needed. Put a little in a small bowl on the Seder plate, and serve the rest. This haroset lasts in the refrigerator for about 2 weeks.

From My Life in Recipes: Food, Family, and Memories © 2024 by Joan Nathan. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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