1 c. sugar
1 tbsp. prepared mustard
1/3 c. cider vinegar
2/3 c. water
4 whole allspice
1 stick cinnamon
1 piece crystalized ginger
4 green apples
1/2 c. seedless raisins
1/2 c. chopped walnuts

In a large saucepan or large, heavy skillet, blend the sugar and mustard together. Stir in the cider vinegar and the water. Add the allspice, stick cinnamon, piece of crystalized ginger and bring to a boil. Lower heat and simmer gently for 10 minutes. Remove spices from syrup liquid. Pare and core the apples. Cut each into 8 wedges.

Quarter each wedge crosswise to make sizable chunks. Add to the simmered syrup and cook, stirring to turn pieces over carefully, until apple is just tender. DO NOT OVERCOOK. A large skillet will permit a single layer of fruit and thus speed the cooking. Rinse raisins with warm water and drain. Add to the apples with the nuts and remove from heat.

Chill thoroughly before serving.