3/4 c. pistachio nuts, shelled, roasted and salted
1/2 c. walnuts
1/2 c. dried mission figs, tough stem removed, halved
1/2 c. dried apricots, halved
1/4 c. golden raisins
1/4 c. dried cranberries
1/2 c. Pom pomegranate juice
1/4 c. Hai red wine for Passover
1 T. honey
2 t. lemon juice
1 t. cinnamon
1/4 t. fresh grated nutmeg
Toast pistachios and walnuts in a hot skillet until fragrant, about 3-4 minutes. Be careful that the nuts do not burn. Set aside.
In a large bowl, soak figs, apricots, raisins and cranberries in the Pom juice and wine for 15-20 minutes.
Transfer fruit mixture to the large bowl of a food processor fitted with the metal blade. Add nuts, honey, lemon juice, cinnamon and nutmeg. Pulse until mixture is evenly chopped and liquid is absorbed. Add more wine or Pom juice if necessary.
Refrigerate until ready to use.
Serve at room temperature with matzoh and cheeses.
Hai Cabernet Sauvignon
Eddie’s Recipe Tip:
