AuthorBen WatsonCategoryDinner, Lunch, Vegetable, WinterTraditionally served with tafelspitz (an Austrian 'boiled' beef dish) 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.
Add the lemon and horseradish. If you like your horseradish hot, remove the pan from the heat and spoon into a bowl - picking out the cloves as you see them.
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
Directions
Put the apples in a pan with the cloves, sugar and 50 ml water. Cook gently until the apple has collapsed.
Add the lemon and horseradish. If you like your horseradish hot, remove the pan from the heat and spoon into a bowl - picking out the cloves as you see them.
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.