Adapted from ”A Taste of Haroset”
(Yeshiva University Museum, 1994)
Total time: 1 1/2 hours
2 cups dry red wine
1/2 cup sugar
Grated rind and juice of 1/2 orange
1 pound dried figs
1 1/2 teaspoons ground cardamom.
1. In a saucepan, bring the wine, sugar and orange rind and juice to a boil over medium heat. Simmer for 10 minutes, uncovered.
2. Add figs, cover and simmer until softened, about 30 minutes. Remove from the heat; cool to room temperature.
3. In a food processor, place the figs, cooking liquid and cardamom. Blend until well ground.
Yield: about 2 cups.
Approximate nutritional analysis per serving: 240 calories, 1 gram fat, 0 milligrams cholesterol, 45 milligrams sodium, 2 grams protein, 50 grams carbohydrate.