12 large firm tart apples peeled quartered and cored
1 cup (1/4 liter) sugar
1 tsp (5 ml) ground white pepper
1 tsp (5 ml) ground cloves
1 tsp (5 ml) dry mustard

2 onions finely chopped
2 cups (1/2 liter) white vinegar
2 teaspoons (10 ml) ground cinnamon
1 tablespoon (15 ml) salt
1/2 cup (125 ml) freshly grated horseradish

Place the apples in an enameled tinned or stainless steel pan cover withwater and cook slowly without a lid until the apples are soft and thewater has almost completely evaporated about 30 minutes. Rub the apples through a sieve or a food mill. Add all of the other ingredients; heat to boiling then reduce heat to low and simmer for an hour. Put in jars and process or place in plastic containers with tight fitting lids and keep refrigerated. Makes about 2 pints (1 liter).