Haroses by Mrs. Lucile Goldberg, z’l
Author: Jen Pehr
While most families eat haroses only the first two nights of Passover, Jen Pehr’s family eats it every night that entire week because that’s how much they love it. The recipe they use comes from Jen’s grandmother, Lucile Goldberg. Jen keeps the original written recipe framed in her kitchen. Her husband, Jon Ross, loves the recipe because the traditional spelling of haroses reminds him of roses.
Winesap Apples – 1 dozen
Peel, cut in quarters (small pieces)
of raisins – first – soak 1/2 box in warm water
Add raisins (drained) to apples,
1/2 cup sugar, 2 teaspoons of cinnamon, 1 cup of chopped pecans – stir – add wine before serving.
The above is the exact writing. As I translate from experience:
1. Soak raisins in warm water (before beginning the apple peeling and dicing process)
2. Peel apples and cut in small diced pieces
3. Drain raisins and add to diced apples
4. Add 1/2 cup sugar, 2 tsp cinnamon, 1 cup chopped pecans. Stir all together.
5. Add wine, manichevitz (Concord grape, preferred option) or mogon dovid right before serving, enough to moisten everything.
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