Print Horseradish and apple sauce
This classic creamy and piquant sauce is a good partner for anything from grilled pork chops and sausages to roasted beetroot or spiced or roast beef. Makes a few jars.
Ingredients
- 2 bramley apples, cored, peeled & diced
- 3 cloves
- 3 tbsp sugar
- 2 tbsp lemon juice
- 100g horseradish, grated
Method
- Place the apples in a saucepan with the cloves, sugar and 50ml of water.
- Cook gently, stirring occasionally until the apple has collapsed. Add the lemon juice and finely grated horseradish.
- If you like your horseradish hot, remove the pan from the heat and spoon into a bowl. If you don’t mind some of the flavour dissipating, you can bring back up to temp and ‘hot fill’ into sterile jars – it will keep, unopened, for ages.
