Skip to main content
Epicurious

Apricot-Pistachio Charoset

By Adeena Sussman

3.8

(5)

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.

Note:

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

Recipe information

  • Yield

    Makes about 2 cups

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

Preparation

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

TagsJewishDried ApricotDried FruitFruitPistachioNutDairy FreeGluten FreeVeganVegetarianEasyMake AheadNo-CookPassoverEpicurious

See Related Recipes and Cooking Tips

Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like José Andrés’s paella and not one but two chicken stir-fries.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.