Sunday, October 20, 2013

Zingy Applesauce

A perfect complement to roast beef or pork

Zingy Applesauce
2 Granny Smith apples, peeled and chopped
2 golden delicious apples, peeled and chopped
2 tbsp cider vinegar
1 tbsp water
1/4 tsp paprika
3 tbsp white wine (or apple juice if alcohol-free)
2 tbsp grated horseradish

Combine apples, vinegar, water, paprika and wine in a small saucepan and cover.
Place over medium heat and cook, stirring occasionally, until apples are soft but still chunky.
Remove from heat and stir in horseradish.

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