From: New Jewish Holiday Cookbook
I made two versions of haroset for a seder on Thursday night. The first was a combination of apples, cinnamon, walnuts, honey and wine. It was good, but this version was better. Everyone loved this stuff and several people asked to take some of the extra home. I have a container of leftovers in my fridge (I made a double batch of both versions and it was way too much), and I had some for breakfast this morning, scooped up with pieces of matzoh. I also had some as a snack yesterday, spread on a rice cake. It makes a great snack. This version is easy to whip up in the food processor.
15 pitted dates, cut in half
1 large apple, peeled, cored, cut into eighths
1 medium navel orange, peeled, cut into chunks
1 cup any kind of raisins
1/2 cup walnut or pecan pieces
1/2 cup slivered almonds
about 2 Tbsp sweet red Pesach wine (any type)
additional navel orange slices for garnish, optional
Put the dates, apple, orange, raisins, walnuts and almonds into a food processor. Pulse several times. Add the wine and process to form a soft, slightly coarse mixture. Transfer to a shallow bowl and garnish with slices of orange around the edge of the bowl. Refrigerate until needed. It will keep for several days in the fridge, covered.
Makes about 3 cups.