You can vary the nuts, using pecans, hazelnuts, or, even better, a combination. Some people sprinkle pinches of ground ginger or cloves for a bit of spice. Straying slightly from the Eastern European roots, I sometimes include
Combine apples, nuts, and ground cinnamon in a food processor, and pulse until coarsely chopped and still chunky. Transfer to a bowl and stir in the wine or grape juice. Cover and refrigerate to let the flavors marry for a few hours or overnight. Bring to room temperature when ready to serve. Adjust the seasoning, adding more cinnamon or wine, if desired.
© 2008 Jayne Cohen. All rights reserved.