Surinamese-Style Haroseth
Updated January 8, 2025
- Total Time
- About 1 hour 30 minutes, plus refrigeration
- Rating
- Comments
- Read comments
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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 analysis per serving
67 grams carbs; 396 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 14 grams fat; 8 grams fiber; 22 milligrams sodium; 6 grams protein; 49 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine coconut, almonds and 1 ½ cups of water. Stir well and cook over medium heat until mixture begins to thicken.
- Step 2
Stir in all the dried fruits and cinnamon. Continue cooking over medium-low heat, adding additional water as mixture thickens.
- Step 3
After about 45 minutes stir in the cherry preserves. Cook approximately 15 minutes longer, until the coconut has softened and mixture is extremely thick.
- Step 4
Cool about 15 minutes and stir in the wine. The mixture should be moist and thick.
- Step 5
Refrigerate until serving. After the haroseth has been refrigerated it often needs additional wine to remoisten it. Serve at room temperature.
Private Notes
Comments
I didn't realize this made so much when I started--I got 10 cups which should last roughly a decade. Who makes that much haroseth?! It's also extremely labor intensive--and expensive! And ends up tasting like a sweet-tart fruity paste, It's good! But considering all the interesting ingredients that went in, what came out is fairly undifferentiated. Oh well, live and learn.