Tanti Mati’s Haroset, from The Ottoman Turk and the Pretty Jewish Girl, by Beyhan Cagri Trock
24 ounces raisins
5 teaspoons sugar
1 apple, peeled and grated
1. Soak the raisins in warm water for a few minutes. Then change the water and cover with more water. Bring to a boil and simmer, uncovered, for about 10 minutes, or or until they are soft.
2. With a slotted spoon, remove the raisins, toss out most of the excess water, and put the raisins in a food processor with a steel blade. Add the sugar and the grated apple pulp and puree in the food processor to a mud-like texture.
Yield: about 3 cups haroset.