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.
This recipe, and others like it, can be found in the article “These 9 Tanya Holland Recipes Represent a New Soul Food for the West.”
Photo: Thomas J. Story
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.
Turn mixture into a bowl and stir in diced apples. Sprinkle with sliced almonds just before serving.
Make ahead: Up to 1 day (except toasted almonds), chilled.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.