Reviewed: Mar. 23, 2013

Maybe it's just me, but I prefer a slightly higher apples-to-nuts ratio. I also recommend increasing the wine, and consider substituting honey, or better yet, date syrup (the original flowing "honey"), for the sugar.

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Reviewer:

JamieSSW

Reviewed: Feb. 27, 2013

This is very similar to the recipe my mom used. I don't feel like the extra sugar is necessary (unless you're using a wine that's not that sweet). I used Manischewitz Blackberry, and it was sweet enough. I don't cut my apples too finely, and I like my walnuts chopped a little bit larger as well.

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Reviewer:

Cookie734

Home Town: Long Island, New York, USA

Reviewed: Apr. 6, 2012

This is sooo good. Even my neice who doesn't like nuts requests this each year. I make 12-14 servings. If there are any leftovers I serve them in puff pastry cups with a dot of whipped cream. Yummy!

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Reviewer:

JUDYKAZOOTIE

Reviewed: Oct. 16, 2005

yum yum; the best part of passover

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Reviewer:

HALEYK

Reviewed: Nov. 21, 2004

I made Passover dinner for the first time. My husband is Jewish, and you guessed it..I'm not, so needless to say I needed all the help I could find. This was a BIG hit..my in-laws were totally impressed. As the other reviews recommended I did double the wine. Thank you for this recipe.

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Reviewer:

ANOTHERKID

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Boynton Beach, Florida, USA

Reviewed: Apr. 13, 2003

The recipe lacked a very important ingredient: Dates! No Haroset can be fantastic without it, only meiocre. My take: double the wine and add finely chopped dates. YUM!

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Reviewer:

SARTUV

Reviewed: Apr. 8, 2001

Wow! This was great! I'd never made haroset before because my mother was always in charge of all the Passover cooking. I was really impressed by this recipe as it tasted just like my mother's and it was easy to make. I doubled the amount of wine to make it more moist and it was delicious!

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Reviewer:

Salsera713

Cooking Level: Intermediate

Home Town: Hallandale, Florida, USA

Living In: Ann Arbor, Michigan, USA

Reviewed: Sep. 26, 2000

Very good!

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Reviewer:

CODYBRD

Reviewed: Apr. 23, 2000

Absolutely delicious! The only tweaking of this recipe that I did was to double the amount of wine. Easily the best I've ever had and a recipe that would make a delicious "relish" all year round.

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15 users found this review helpful