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Photo: Thomas J. Story

Total time 25 mins

Serves 8 (makes 4 cups) (serving size: 1/2 cup)

An inextricable part of the Seder, haroseth represents the mortar that the Jews were forced to work with as slaves in ancient Egypt. Recipes vary widely, depending on region; this one leans toward the Mediterranean, with its dates and warm spices. It was given to us by Tanya Holland, chef-owner of Brown Sugar Kitchen and B-Side Baking Co. in Oakland.


  • 4 firm, tart-sweet apples, such as Fuji or Gala, unpeeled
  • 1/2 cup roasted unsalted almonds, roughly chopped
  • 6 pitted Medjool dates, halved lengthwise and chopped (to yield about 1/2 cup)
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 3/4 teaspoon orange zest (from 1 large orange)
  • Pinch of ground cloves
  • 2 tablespoons tawny port
  • 1/4 cup lightly toasted sliced almonds

Nutrition Information

  • calories 164
  • caloriesfromfat 33 %
  • protein 3.1 g
  • fat 6.1 g
  • satfat 0.5 g
  • carbohydrate 27 g
  • fiber 3.7 g
  • sodium 0.7 mg
  • cholesterol 0.0 mg

How to Make It

  1. Chop 1 1/2 apples into 1/2-in. dice. Coarsely chop remaining 2 1/2 apples, put in a food processor with all remaining ingredients except sliced almonds, and pulse until blended but still quite coarse.

  2. Turn mixture into a bowl and stir in diced apples. Sprinkle with sliced almonds just before serving.

  3. Make ahead: Up to 1 day (except toasted almonds), chilled.