This recipe produces a slightly dry, chunky charoset. If you prefer a more moist version, add extra wine, a tablespoon at a time, until you achieve the desired consistency.
Ingredients
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
Directions
In large bowl, combine all ingredients and mix well. Wait approximately 20 minutes before serving to allow apricots to absorb liquid.
