1/2 cup dried cranberries
1/2 cup dried apricots
1/2 cup dates
1/2 cup dried figs
2 cups red wine
2 cups ruby port
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 cup pistachios, minced
1/2 cup almonds, minced
1/2 cup walnuts, minced
fine sea salt
Place all the dried fruit in a large rondeau.
Add the red wine and port, almost covering the fruit. Add the spices. Season with fine sea salt and pimente d'espelette.
Cook over medium heat until the fruit has absorbed all the liquid. Fold in the nuts and herbs.
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