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.
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.
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.
0 servings