Passover Treats from a Chef and Fridge Forager

 Nut-Free Turkish Haroset

00100lrPORTRAIT_00100_BURST20200406165301179_COVERA super quick, easy and tasty mixture, this haroset can be made with other dried fruits you have on hand. Most important is to use the orange in balance with two cups of dried fruit. 

  • 1 large orange
  • 1 cup golden raisins
  • 1 cup pitted dates (14-18)
  • Granulated sugar, to taste (optional) 

Wash the orange under cool water using dish soap or a vegetable cleaning solution, then rinse thoroughly. Cut off the peel and pith from the two ends of the orange, then cut the whole fruit, peel and all, into eight chunks. Discard any seeds. Place the orange pieces, raisins and dates into the bowl of a food processor with the metal blade and process until you get a chunky paste or a smoother, jam-like consistency, if you prefer. Stop the motor and scrape down the sides of the bowl a few times. Add a little sugar, if desired. Transfer the haroset to a container with a lid and refrigerate until needed, up to two weeks. The haroset is best when made at least 1 day in advance. Makes about 2 cups.

Susan Barocas is a writer, chef, cooking instructor and speaker who served as guest chef for three Obama White House Seders.