Apple Horseradish Sauce

	Apple Horseradish Sauce Germany
	Makes Effort: Sched: Preprep:	1-1/2 c *** 1 hr Total	Popular with ham, tongue and various cold cuts, this is a mild and flavorful sauce. It's pretty easy to make, but if you're up against panic time, you can always use two thirds cup unsweetened applesauce and mix in whatever of the other ingredients it doesn't have.

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Apples, cooking (1)
Lemon Juice
Nutmeg
Sugar
Butter
Cream, heavy
Salt
Pepper, black
Horseradish (2)

Peel APPLES, quarter lengthwise and slice thin.
Squeeze LEMON JUICE, grate NUTMEG and mix with Sugar until sugar is dissolved.
In an adequate mixing bowl tumble Apples with Lemon Juice mix until evenly coated.
In a spacious sauté pan, heat Butter, fry Apple mix, stirring, starting on high heat and reducing heat and increasing stirring as it cooks until it is fairly dry and a light golden color.
Turn the heat to very low, cover, and sweat the Apples until very soft, about 15 minutes. Add a few tablespoons of water if needed (depends on the apples). It should end very soft and quite dry.
Let Apples cool a bit in the pan, then scrape out into your mini-prep food processor. Add Cream, Salt and Pepper. Puré for about 30 seconds. Then add the Horseradish and run the processor just long enough to mix well.
Packed in a tightly sealed jar in the fridge it'll keep about a week.

NOTES:

Apples: The original recipe suggests for McIntosh or Cortland, but those aren't much sold around here so I use Granny Smith.
Horseradish: Fresh grated is best (see my page Horseradish & Sauces) but a commercial prepared horseradish (just radish, water and vinegar - no cream) can be used if squeezed a bit dryer before measuring.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch