Passover is Monday, and whether or not you are celebrating with a Passover Seder, haroset is something you need to stash in your fridge. A quick primer: Haroset is a mix of apples, nuts, and cinnamon that is used in the Passover Seder to represent the mortar that the enslaved Jews used to build pyramids in Egypt. Historically, it is sort of a paste of finely-chopped apples and nuts sprinkled with cinnamon and a little sweet wine to hold it together. (This is the best – only? – use for the maligned Manischewitz wine.)

But our “fancy” haroset is crunchier because you dice the apples, so that you get more of a relish than a paste. Then you add raisins and dates, which add sweetness and texture. And then walnuts and almonds, toasted of course. Cinnamon is standard, but ginger takes this haroset beyond. We like to have it for breakfast on its own, stirred into Greek yogurt or cottage cheese, or even alongside grilled meat. It’s haroset that’s not just for Passover.

Fancy Haroset (or the best fruity stir-in for yogurt)
1 large apple, diced (do not remove peel)
½ cup chopped dates
½ cup raisins
¼ cup chopped, toasted walnuts
¼ cup chopped, toasted almonds
1 tablespoon honey
¼ cup sweet wine (Manischewitz is ideal)
1 teaspoon ground ginger
1 teaspoon ground cinnamon

Stir all the ingredients together in a medium-sized bowl. Let the haroset chill in the fridge for at least an hour or up to a day.