Apfelkren (Apple Horseradish Sauce)

February 10, 2017

Apfelkren (Apple Horseradish Sauce) - kvalifood.com

Apfelkren is an Austrian condiment of cooked apples and freshly grated horseradish. Tart apples are simmered in white wine until soft, pureed, then mixed with horseradish after cooling. The horseradish goes in last because heat destroys its volatile compounds - it has to hit cold or room-temperature apple. The sauce is always served cold, classically alongside Tafelspitz (Viennese boiled beef), but also with smoked meats, cold cuts, and roast pork.

Ingredients

Serves 4

500 g tart apples (~3 medium), peeled, cored, and cut into chunks
100 ml dry white wine
2 tbsp lemon juice (~30 ml)
25 g fresh horseradish root, finely grated
2 tsp sugar (~10 g)
1 pinch salt

Directions

Peel, core, and cut the apples into rough chunks.
Bring the white wine and lemon juice to a simmer in a small saucepan.
Add the apple chunks, cover, and cook over low heat for 15-20 minutes until completely soft.
Drain off any excess liquid. Mash or blend the apples to a smooth puree. Let cool to room temperature.
Stir in the freshly grated horseradish, sugar, and salt. Taste and adjust - add more lemon juice if it needs brightness, more horseradish if it needs heat.
Refrigerate for at least 30 minutes before serving. Serve cold.

Notes

For a raw version (Plachutta style): skip cooking. Grate the apples on the fine side of a box grater, immediately toss with lemon juice, then mix in horseradish, sugar, salt, and a tablespoon of neutral oil. This gives a fresher, more textured result.
Always add the horseradish after the apples have cooled. Heat destroys the bite.
Use tart, firm apples (Granny Smith, Boskoop, or Braeburn). Sweet apples make the sauce cloying.
Keeps 1-2 days refrigerated. The horseradish mellows over time, so add a bit more if making ahead.