Apple Horseradish Recipe

Apple horseradish sauce (in German: Apfelkren), is a delicious, gluten-free sauce that pairs well with a Christmassy Tafelspitz (prime boiled beef), grilled meats in the summer, roast beef, Easter ham, or a delicious air fryer turkey breast!

Homemade apple horseradish sauce is the perfect combination of spiciness and sweetness. Both flavors are well-balanced and do not overpower the taste of the meat. Your guests will be impressed when you serve them this so easy-to-prepare delicacy!

There is the option to buy prepared horseradish at most grocery stores. Still, I would rather advise you against this option. Prepared horseradish is, in most cases, not very finely grated and has much less pungency than freshly grated.

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If you have the opportunity, then pick fresh horseradish when buying and grate it yourself. A freshly grated horseradish root surpasses the taste of the prepared by far. Although not as long as the prepared, the unpeeled horseradish root itself keeps fresh for a few weeks in the refrigerator.

Peel off the bottom part of the horseradish root you want to grate. If you find green parts under the peel, cut them away, as they can have a bitter taste. Then, grate as much horseradish as you require.

When grating, place the root on the grating surface at a 90-degree angle. Otherwise, it may fray, and the horseradish becomes fibrous, which is undesirable.

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Since the mustard oils from horseradish cause tearing of the eyes, it is best to rub with the window open or under the range hood.

Now take the store-bought or homemade applesauce, pour it into a small mixing bowl, and gradually add the freshly grated horseradish with a tablespoon. It is better to be careful here and taste in between until you achieve the desired flavor. Don't forget: you can always add more! 😀

Peel and coarsely chop 5 apples (approx. 28.22 oz / 800 g). Place in a large cooking pot and add 3.38 oz / 100 ml of water and the juice of half a lemon. Cook the apples on low heat for about 20-30 minutes. After the cooking time, blend the applesauce with a hand blender.

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What is known as horseradish is the root of the horseradish plant. It belongs to the cruciferous family, just like cabbage, broccoli, Chinese cabbage, radish, and cress.

If you are unfamiliar with the taste of horseradish, it has a hot, spicy, and peppery flavor. And when paired with smooth and creamy sour cream, like in this sauce, they balance each other out perfectly.

The mustard oils, vitamins, and minerals in horseradish have a disinfecting, cleansing, circulatory, and antibacterial effect. In addition, the vitamins of horseradish and its essential oils with the active ingredient sinigrin have an antibiotic effect and make it a recommended preventive against colds. It also strengthens the body's defenses and is having a cough-relieving impact.

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When stored in an airtight container in the refrigerator, it should keep for up to 3 months. If it starts to separate, just give it a quick stir.

Homemade apple horseradish sauce (in German: Apfelkren) is the perfect combination of spiciness and sweetness. Both flavors are well-balanced and do not overpower the taste of the meat. It pairs well with a Christmassy Tafelspitz (prime boiled beef), grilled meats in the summer, and with Easter ham.

How to make Homemade Apple Sauce without Sugar Peel and coarsely chop 5 apples (approx. 28.22 oz / 800 g). Place in a large cooking pot and add 3.38 oz / 100 ml of water and the juice of half a lemon. Cook the apples on low heat for about 20-30 minutes. After the cooking time, blend the applesauce with a hand blender.

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Serving: 1 serving | Calories: 13 kcal | Carbohydrates: 3 g | Protein: 1 g | Fat: 1 g | Sodium: 1 mg | Potassium: 40 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 1 IU | Vitamin C: 1 mg | Calcium: 1 mg | Iron: 1 mgHealthy apple horseradish sauce, good with smoked salmon and cold meats like roast beef or pork. Low in calories with mainly grated apple.

Serve a little directly on the salmon and the rest at the table inside the scooped out apple. For an extra fun wow factor, this is good with mini beetroot and horseradish savoury macarons.

This has to be one of my all-time favourite starters over the holiday season. It's incredibly quick to prepare in advance - as long as you have a jar of horseradish sauce in the cupboard. It sounds like a no-brainer, but this popular condiment is  actually not as easy to find in France as it is in the UK and America. These days, it's easier to find it in the international food aisles at the supermarket.

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Ready prepared horseradish sauce is a condiment that contains grated horseradish, which is a spicy root from the mustard family. Known in France as '

', it's rare to find it at the French market but, when there is some, they always come from Germany. Usually the commercial sauce has added vinegar and salt to the horseradish.

So, provided you can get horseradish root, you can actually make your own by simply grating it and adding vinegar and salt. As it's too difficult to find, we tend to buy the commercial version.

Apple Horseradish Sauce Recipe

If you're like me, horseradish sauce is an excellent kitchen cupboard necessity - especially during the holiday season. If it's served straight, the taste is instantly hot and spicy. You can tell it's from the mustard family as it has a fiery kick!

Normally, in Britain, it's traditionally served directly from the pot with roast beef - even with leftovers served in sandwiches with horseradish sauce. It's also great with cold meat cuts such as pork and cured hams.

However, we love to serve horseradish sauce with smoked salmon and tame the spice down a bit. So we add apple, lemon juice and half fat crème frâiche. The horseradish just adds that intriguing kick, which is so good with Scottish smoked salmon (or hot smoked, Salar).

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As horseradish also goes so well with beetroot, add a little to the dish too. Why not add a little horseradish to this Corsican charcuterie 'Terre et Mer' plate?

Smoked salmon - as it's perfect to go with it. The tart apple makes this sauce so deliciously light as most of it is just grated apple.

I insist on using a tart apple, as the acidity is perfect.  Any sweet type of apple will not taste the same!

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At first guests think it’s pure cream looking at the colour, but on tasting they dollop on more when they realise it's mainly apple with half fat

Tossed in as an afterthought! As you can see from the calorie count, it's low and healthy too. Serve a little on serving plates and provide extra sauce on the table.

Scoop out the apple, grate the contents and mix with the other ingredients to make apple and horseradish sauce and serve at the table in the apple

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For that extra special and fun touch, this goes famously with a beetroot and horseradish macaron (see mini macs savoury macarons on p.103 of

Serve chilled with smoked salmon or cold hot-smoked salmon with sliced beetroot or radishes. Also good with cold meats such as roast beef and pork.

Both Scottish and French, Jill is author of patisserie books and French food blog, Mad About Macarons since 2010. Join her 30 years' full-time experience of living the healthy food life in Paris - via easy recipes and local food guides in France.

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