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Haroset for Passover

Reviewed: Apr. 22, 2011
I've only been making haroset for a few years, and though each recipe has been good, something in this combination makes this one the best! I also made a batch experiment-style, as the combination of ingredients in haroset tends to irritate my mouth and tongue. Yippee - the end result doesn't create that same affect. I used pecans and almonds instead of walnuts, the full amount of apples, and did not peel them, but chopped them small but not fine in my food processor (did the nuts first, removed them and then did the apples). I used all honey, added about 3/4 cup drained crushed pineapple, blended all together, then added both a sweet red wine and a bit of pineapple juice, for moistening. Will definitely be using this recipe from now on! Thanks for sharing this, Jill.
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