Pink Applesauce with Horseradish

1. 1

   Cut apples into 1/2 inch chunks (do not peel) and in a heavy saucepan cook with garlic, sugar, and water, covered, over moderate heat, stirring occasionally, 20 minutes, or until apples are translucent and tender.

2. 2

   Remove lid and cook mixture, stirring occasionally, about 10 minutes more, or until almost all liquid is evaporated.

3. 3

   Force apple mixture through a course sieve or food mill fitted with fine disk into a bowl, discarding solids, and stir in horseradish.

4. 4

   Applesauce may be made 4 days ahead and chilled, covered.

5. 5

   Serve applesauce chilled or at room temperature with poultry or pork.

* Per serving · 4 servings · Values may vary.

No additional tips available.