Instructions: 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 1830s.

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