Serves 8 - Makes 2 cups.
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.
Two flavors that go perfectly with pork. Serve with pork chops or use on a sandwich made with sliced leftover pork roast.
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com