Apricot-Pistachio Charoset Recipe

  • 1 cup minced dried apricots, preferably Californian
  • 1 cup unsalted shelled pistachio nuts (not dyed red), chopped and lightly toasted
  • 1/3 cup sweet white wine, such as Bartenura Moscato d'Asti or Herzog Late Harvest Riesling
  • 1 tablespoon plus one teaspoon fresh lemon juice
  • 1 tablespoon shredded fresh mint
  • 10 threads saffron, crumbled
  1. In large bowl, combine all ingredients and mix well. Wait approximately 20 minutes before serving to allow apricots to absorb liquid.