Ingredients
- 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
- ⅔ cup Malaga wine (or other sweet red wine)
- Nutritional Information
Nutritional analysis per serving (12 servings)
422 calories; 16 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 67 grams carbohydrates; 8 grams dietary fiber; 49 grams sugars; 6 grams protein; 24 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 8 cups
Preparation
- Combine coconut, almonds and 1 1/2 cups of water. Stir well and cook over medium heat until mixture begins to thicken.
- Stir in all the dried fruits and cinnamon. Continue cooking over medium-low heat, adding additional water as mixture thickens.
- After about 45 minutes stir in the cherry preserves. Cook approximately 15 minutes longer, until the coconut has softened and mixture is extremely thick.
- Cool about 15 minutes and stir in the wine. The mixture should be moist and thick.
- Refrigerate until serving. After the haroseth has been refrigerated it often needs additional wine to remoisten it. Serve at room temperature.
Dining and Cooking