Yield: 1 pint

Soak raisins and apricots together overnight or cook them in water to cover until the apricots are tender but not mushy. Grind pine nuts in food processor till fine but not pureed. Add remaining ingredients, processing after each addition, till desired consistency is reached. If too stiff, add apricot-cooking water or plain water.

NOTE: One year I decided I would make Sephardic charoset. I found a number of enticing recipes, couldn't decide amoung them, so I made a combination. I have served it for 2 or 3 years to a wide variety of people, of all backgrounds except Sephardic, to considerable aclaim. I should warn that it is an ugly color, though delicious.