Post by JJ Judkins on Mar 19, 2012 20:09:52 GMT -6
* Exported from MasterCook *
Apple-Horseradish Sauce
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tart apples -- peeled, cored, and cut into wedges
1 cup water
2 tablespoons lemon juice
1/2 cup sugar
1/4 teaspoon cinnamon
1 tablespoon red cinnamon candies
3 tablespoons prepared horseradish
Heat apple wedges with water and lemon juice in medium-sized saucepan to boiling. Stir in sugar,
cinnamon and red cinnamon candies. Cook, stirring constantly, until sugar and candies dissolve. Remove
from heat, cover and refrigerate.
Stir in horseradish before serving. Serve cold or at room temperature. Sauce can be made up to three
days ahead of time, covered and refrigerated. Makes 2 cups.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 80 Calories; trace Fat (1.5% calories from fat); trace Protein;
21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 2705 0
Apple-Horseradish Sauce
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tart apples -- peeled, cored, and cut into wedges
1 cup water
2 tablespoons lemon juice
1/2 cup sugar
1/4 teaspoon cinnamon
1 tablespoon red cinnamon candies
3 tablespoons prepared horseradish
Heat apple wedges with water and lemon juice in medium-sized saucepan to boiling. Stir in sugar,
cinnamon and red cinnamon candies. Cook, stirring constantly, until sugar and candies dissolve. Remove
from heat, cover and refrigerate.
Stir in horseradish before serving. Serve cold or at room temperature. Sauce can be made up to three
days ahead of time, covered and refrigerated. Makes 2 cups.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 80 Calories; trace Fat (1.5% calories from fat); trace Protein;
21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 2705 0