Author and Educator
This applesauce is ideal as an accompaniment for James Beard’s Cold Barbecued Loin of Pork, but you don’t have to use it only with pork. It would also be delicious served alongside his Choucroute Garnie or any roasted or braised meat dish, such as brisket.
- 2 cups applesauce
- 6 tablespoons fresh horseradish, grated, or 4 tablespoons bottled horseradish, drained
Combine applesauce with horseradish. Blend well and chill. Vary the amount of horseradish to make the sauce hotter or milder.