1. Combine in saucepan all ingredients except cherry jam and wine. Add enough cold water to just cover fruit. Bring to a boil, then reduce heat and simmer about 1 ½ hours, stirring occasionally, and adding more water if necessary.

2. Remove from heat; stir in cherry jam. Set aside to cool.
3. Add just enough sweet red wine to be absorbed by the fruit. Refrigerate until well chilled.
Makes about 9 cups

Source: Hadassah Jewish Holiday Cookbook