Combine all ingredients except the pine nuts in a saucepan on the stove. Cook it over a medium-low flame for 10-13 minutes, stirring occasionally, until the wine is fully reduced.
Let cool a little, then transfer to a blender or food processor. Puree to desired consistency, then remove into a bowl.
Pulse the pine nuts until roughly chopped, about 10-15 seconds total. Mix into the fruit mixture.
Store in an airtight container in the fridge.
Notes
*My family likes a lot of cinnamon, so we use the full teaspoon. Start with less because you can always add more after!
**Please note: Pine nuts are classified as a seed, not a tree nut. That being said, those with nut allergies may be advised to confirm that they are not allergic also to pine nuts.
Recipe by Lenses and Lentils at https://lensesandlentils.com/nut-free-charoset/