Recipes
Menus
Holidays & Guides

Shabbat Menu - Grilled Marinated London Broil

Even Manna get's boring. In this week’s parsha, the false memory of an Egyptian bounty of fish, cucumbers, watermelons, leeks, onions and garlic leads the people to beg for meat instead of manna. ...
- Holidays
  - Chanukah
  - Simchat Torah
  - July 4th
  - Shabbat
  - Labor Day
  - Shavuot
  - Memorial Day
  - Sukkot
  - New Years
  - Tisha B'av
  - Nine Days
  - Thanksgiving
  - Passover
  - Tu B Shevat
  - Purim
  - Yom Kippur
  - Rosh Hashanah
- Guides
Blogs

Hot Recipes With Wasabi Sauce

Wasabi is a Japanese horseradish typically available as a dry powder we reconstitute to use as a topping for sushi. It's strong pungent flavor pairs perfectly in many recipes from vegetables to chicken...
- Blogs
Videos
Contests

The Best Gold's BBQ Sauce and Giveaway

About 6 years ago, the summer before the release of my first book, I drove to the Gold’s factory and warehouse out on Long Island for the first of many visits. I was going to meet Steven Gold, a kind...
- Contests
Magazine

May/June 2013

This issue is blooming and blossoming with promise, possibility, and flowers that are actually edible. Learn to cook with flowers and find the perfect vase for every budget. Go beyond marinara on your...
- Magazine
Travel
The Store

Haroset with Pistachios and Pepper

April 17^th 2011

Contributed by:

Ronnie Fein

1 comment | Leave Comment

(0 review)

Loading ...

Add to my recipe box

Recipe

Haroset with Pistachios and Pepper

Times

Ready Time : 0 min

Servings

6 cup (s)s

Ingredients

1 cup chopped dried apricots
1 cup chopped dates
1/2 cup raisins
2 tart apples, peeled, cored and chopped
1 cup shelled pistachio nuts
1 cup chopped almonds
2/3 cup sweet red Passover wine
1/4 cup apple cider vinegar
2 teaspoons grated fresh orange peel
2 teaspoons chopped fresh ginger (or 1 teaspoon ground)
3/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 cup orange marmalade

Directions

Combine the apricots, dates, raisins, apples, pistachio nuts, almonds, wine, vinegar, orange peel, ginger, cinnamon, cayenne pepper and marmalade in a bowl, mix and let rest for at least 4 hours before serving. May be made 3 days ahead.

Similar Recipes

Fig and Coconut Charosis

Passover Charoset with Ginger

Persian Charoset (Haleg)

About Ronnie Fein

Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.