Melt lard slowly together with onions, apples and spices. Let simmer for about ½ hour to let lard absorb flavors. Cool, stirring often, then pour into stoneware container. Keep in refrigerator.
NOTES : This lard is used as a spread on open-faced sandwiches, especially with pickled herring, salami, liverpaste or corned beef. Also good on ryebread with cheeses, preferably Danish cheeses such as Havarti, Thybo or Tilsitter.