Passover Haroses recipes from the NY Times and elsewhere!

URLs
https://books.google.com/books/about/The_New_York_Times_Passover_Cookbook.html?id=2L00z3zcuGkC&printsec=frontcover&source=kp_read_button&hl=en&newbks=1&newbks_redir=0&gboemv=1&ovdme=1#v=onepage&q=haroseth&f=false preview
https://forward.com/food/368286/mimi-sheraton-says-charoset-is-not-just-for-pesach-anymore/

Gemini adjusted Mimi Sheraton's recipe to be free of nuts and alcohol and to include a metric format. This should be a lower-oxalate version than the original.

Nut-Free & Alcohol-Free Metric Haroseth

Yields: About 350 ml (1½ cups)

Ingredients

1. •450 grams apples (about 3 medium apples, preferably McIntosh or Northern Spy)
2. • 80 grams roasted sunflower seeds or pumpkin seeds (used as a 1:1 texture replacement for the 1½ cups of chopped walnuts) Try pitsachios?
3. • 1.25 to 2.5 ml (¼ to ½ tsp) powdered ginger
4. • 1.25 to 2.5 ml (¼ to ½ tsp) powdered cinnamon
5. • 15 to 30 ml (1 to 2 tbsp) sugar, to taste
6. • 45 ml (3 tbsp) 100% Concord grape juice (used as a 1:1 replacement for the sweet Concord wine

based on MIMI SHERATON'S ASHKENAZIC HAROSETH FROM FROM MY MOTHER'S KITCHEN and included in THE NEW YORK TIMES PASSOVER COOKBOOK

Renowned food authority Mimi Sheraton, formerly The Times's restaurant critic, serves this classic American version of the apple-nut haroseth of Eastern European origin.

3 medium apples (1 pound) preferably McIntosh or Northern Spy

½ cup chopped walnuts

¼ to ½ teaspoon powdered ginger

¼ to ½ teaspoon powdered cinnamon

1½ tablespoons sugar to taste

3 tablespoons red Concord grape wine

   1. Peel, core and chop the apples moderately coarse. In a bowl, toss with the chopped walnuts. Mix in the ginger, cinnamon, and sugar to taste.

   2. Stir in 2 tablespoons red wine and adjust the seasoning. This should ripen in the refrigerator, covered, for at least 6 hours before it is served and is even better if it stands for 24 hours. Before serving, stir in the remaining 1 tablespoon wine.