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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Classic Apple Haroset

Use the shredding attachment on the food processor to quickly shred the apples. You can also grind or chop them. Don't refrigerate more than two hours before serving or the haroset will be too watery.

Cooking Light APRIL 2005

  • Yield: 2 3/4 cups (serving size: 2 tablespoons)

Ingredients

  • 2 cups shredded peeled Gala apple (about 1 pound)
  • 1 cup shredded peeled Granny Smith apple (about 8 ounces)
  • 3/4 cup coarsely chopped walnuts
  • 3 tablespoons sweet red wine
  • 1 1/2 tablespoons honey
  • 1/4 teaspoon ground cinnamon

Preparation

Combine all ingredients; refrigerate 2 hours in an airtight container.

Nutritional Information

Amount per serving
  • Calories: 91
  • Calories from fat: 30%
  • Fat: 3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 1.7g
  • Protein: 1.6g
  • Carbohydrate: 16.2g
  • Fiber: 3.7g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 18mg
  • Calcium: 16mg
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Classic Apple Haroset recipe

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