Austrian Apple & Horseradish Sauce

Traditionally 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.

Yields1 Serving
 2 large bramley apples, peeled,cored and diced
 3 cloves
 3 tbsp sugar
 0.50 lemon, juiced
 100 g fresh horseradish, finely grated
1

Put the apples in a pan with the cloves, sugar and 50 ml water. Cook gently until the apple has collapsed.

2

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.

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

 2 large bramley apples, peeled,cored and diced
 3 cloves
 3 tbsp sugar
 0.50 lemon, juiced
 100 g fresh 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

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.

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.

Austrian Apple & Horseradish Sauce
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