Joan Nathan's Seven Fruit Haroset

"Jewish Cooking in America" Joan Nathan prepares several types of haroset for Passover and this one is one of her favorites.

• Ready In: 1 hr 50 mins
• Yields: 6 cups

Ingredients

• 1 1⁄3 cups unsweetened dried shredded coconut
• 1  cup walnuts, coarsely chopped
• 3⁄4 cup raisins
• 1 3⁄4 cups  dried apples, coarsely chopped
• 3⁄4 cup dried prune, coarsely chopped
• 1  cup  dried pears, coarsely chopped
• 2  tablespoons sugar
• 1 1⁄2 teaspoons ground cinnamon
• 2  tablespoons  kosher-for-passover  cherry jam
• 1⁄4 cup  sweet red kosher wine, such as Manischewitz

Directions

1. Combine coconut, walnuts, raisins, apples, prunes, pears, sugar, and cinnamon in a medium saucepan.
2. Add water to cover, about 6 cups.
3. Bring to a boil and reduce heat to simmer.
4. Cook, stirring occasionally, over medium-low heat until thick, about 1 1/2 hours.
5. Add small amounts of water as necessary to prevent sticking.
6. Add jam, remove from heat, and add wine.
7. Stir to combine.
8. May be made ahead of time.
9. Store in an airtight container in the refrigerator for up to 3 days.