Source: "The Jewish Holday Kitchen" by Joan Nathan 1988
Yield: 3 cups
6 peeled apples, coarsely chopped
2/3 c chopped almonds
3 tbsp sugar, or to taste
1/2 tsp cinnamon
grated rind of 1 lemon
4 tbsp sweet red wine
Combine all, mixing thoroughly. Add wine as need. Blend to desired
texture- some like it coarse and crunchy, others prefer it ground to a
paste. Chill.
