Traditionally served with tafelspitz (an Austrian 'boiled' beef dish much favoured by the Emperor Franz Joseph) this apple and horseradish sauce adds a kick to any meal. It can be adapted to suit your tastes, so whether you like it hot or a little more on the mild side, it's a must.
Put the apples in a pan with the cloves, sugar and 50 ml water. Cook gently until the apple has collapsed.
2
Allow to cool slightly and add the lemon and horseradish. The less you cook the horseradish, the more fiery it will be. Spoon into a bowl (or jar). picking out the cloves as you see them. It will keep in the fridge for a week or so.
3
If you don't mind some of the flavour dissipating, you can bring it back to temperature and 'hot fill' into sterile jars - it will keep, unopened for ages.
Ingredients
2large bramley apples, peeled,cored and diced
3cloves
3tbspsugar
0.50lemon, juiced
100gfresh horseradish, finely grated
Directions
1
Put the apples in a pan with the cloves, sugar and 50 ml water. Cook gently until the apple has collapsed.
2
Allow to cool slightly and add the lemon and horseradish. The less you cook the horseradish, the more fiery it will be. Spoon into a bowl (or jar). picking out the cloves as you see them. It will keep in the fridge for a week or so.
3
If you don't mind some of the flavour dissipating, you can bring it back to temperature and 'hot fill' into sterile jars - it will keep, unopened for ages.
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AuthorBen WatsonCategoryDinner, Lunch, Vegetable, Winter