Ingredients Jump to Instructions ↓

  1. 4 Sweet potatoes - peeled and diced (large)

  2. 1 Butternut squash - peeled and diced

  3. 4 Tart apples - peeled, cored, and d

  4. 250 Prunes - pitted and halved

  5. 100 Water

  6. 100 Sweet red passover wine

  7. 60 Sugar

  8. 5 Ground cinnamon

  9. 2 Ground nutmeg

  10. 2 Ground ginger

Instructions Jump to Ingredients ↑

  1. Combine all of the ingredients in a large bowl. Mix well to distribute the liquid evenly.

  2. Dump into a baking dish and seal the baking dish tightly with aluminum foil and a lid.

  3. Bake 1 hour at 300F . Cool.

  4. To serve, reheat, then empty into a serving dish. Don't serve it out of the pan you cooked it in (the movement into the serving dish squeezes juices out of the fruit).

  5. Author's Notes:

  6. The original version of this recipe came from the Jewish Holiday Cookbook, by Gloria Kaufer Greene. It benefits from being made ahead and then heated for the Seder.


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