Pulse almonds, pistachios, walnuts, hazelnuts, dates, apricots, prunes, cherries, red wine, vinegar, and rosewater in a food processor until the mixture resembles a paste. Or chop fruits and nuts finely with a sharp knife and transfer ingredients to a bowl along with wine, vinegar, and rosewater. Stir to combine. Any remaining liquid will be absorbed by dried fruit.

Cover the charoset and let stand at room temperature for 4 hours before serving or refrigerate overnight. The charoset can be made up to 3 days before serving and can be stored, covered, in the refrigerator.