Haroseth

• 10 ounces sweetened grated coconut
• 7 ounces ground almonds
• 8 ounces mixed dried fruits, coarsely cut
• 8 ounces raisins
• 7 ounces dried apricots, coarsely cut
• 8 ounces dried pears, coarsely cut
• 2 to 3 teaspoon cinnamon
• 3 cups water, approximately
• 12 ounces cherry preserves
• 23 cup Malaga wine (or other sweet red wine)

1. Combine coconut, almonds and 1 1/2 cups of water.
2. Stir well and cook over medium heat until mixture begins to thicken.
3. Stir in all the dried fruits and cinnamon.
4. Continue cooking over medium-low heat, adding additional water as mixture thickens.
5. After about 45 minutes stir in the cherry preserves.
6. Cook approximately 15 minutes longer, until the coconut has softened and mixture is extremely thick.
7. Cool about 15 minutes and stir in the wine.
8. The mixture should be moist and thick.
9. Refrigerate until serving.
10. After the haroseth has been refrigerated it often needs additional wine to remoisten it.
11. Serve at room temperature.

coconut, ground almonds, raisins, cinnamon, water, cherry preserves, wine

Taken from cooking.nytimes.com/recipes/2194 (may not work)