(by Barbara Ballinger)
1 1/2 - 2 c. chopped walnuts
4 medium apples, cored and finely chopped (with or without skin)
2 - 3 t. cinnamon
approximately 1/2 c. sweet red kosher wine
Combine walnuts, apples, cinnamon, and wine—depends on how soupy or not you like it.
Refrigerate until serving.
(Read A Twist on Tradition, the story that accompanies this recipe.)