Core and quarter the apples. Put the apples in a food processor with the remaining ingredients. Process in pulses, leaving a bit of a crunch to the mixture. Adjust seasoning.
Yield: about 5 cups.
Note: In Shreveport, Louisiana, 95-year-old Isabelle Goldman uses sherry as her wine and adds raisins. Her recipe came from Alsace in the 1830's.
Jewish Cooking in America by Joan Nathan (Alfred A. Knopf, copyright 1994 by Joan Nathan).
Appetizers
