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

　　In large bowl, combine all ingredients and mix well. Wait approximately 20 minutes before serving to allow apricots to absorb liquid.

　　Note:

　　Bartenura Moscato d'Asti and Herzog Late Harvest Riesling are available at www.queenannewine.com.