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