HORSERADISH APPLESAUCE (1-1/2 cups)
6 cooking apples (McIntosh, Cortland, Rome, 4 to 8 ounces each)
½ to ¾ cup water
sugar to taste (about 3 tablespoons, depending on the sweetness of the apples)
2 to 3 tablespoons freshly grated or bottled horseradish, more to taste (if you use bottled horseradish, make sure any excess moisture has been pressed out)
- Peel, core and cut the apples into sixths. Place in a heavy saucepan and add a small amount of water – just enough to create the steam necessary to soften the apples. Cover and cook over medium heat until the apples are done (usually about 15 minutes, but check often to prevent burning)
- Stir with a wooden spoon or spatula and add sugar tkeryo taste. Apples vary so much in sugar content that it is folly to sweeten them before they are cooked.
- Add horseradish and taste. Add more horseradish if you prefer the applesauce hotter. Serve with pork, boiled beef or cold meats.
adapted from James Beard’s American Cookery