Larry Bain's Adaptation Of His Grandmother's Haroseth

• 1/2 pound walnuts
• 1/4 pound dried apricots
• 1/4 pound dried pitted prunes
• 1/4 pound pitted dates
• 3 whole apples, peeled, cored and quartered
• 1 large unpeeled seedless orange, quartered
• 1/2 cup sweet red wine
• 18 cup kosher Passover brandy
• 1/2 teaspoon cinnamon
• 18 teaspoon ground cloves
• 18 teaspoon nutmeg
• 1 tablespoon lime juice
• 2 tablespoons matzoh meal, or as needed

1. Using the steel blade of a food processor or other chopper, chop very fine, but not to a paste, the walnuts, apricots, prunes, dates, apples and orange.
2. This may be done in batches, if necessary.
3. Add the wine, brandy, cinnamon, cloves, nutmeg and lime juice.
4. If necessary, add matzoh meal to make a mortarlike consistency.

walnuts, apricots, prunes, dates, apples, orange, sweet red wine, kosher passover brandy, cinnamon, ground cloves, nutmeg, lime juice, matzoh meal

Taken from cooking.nytimes.com/recipes/1982 (may not work)