Savory Applesauce with Beets and Horseradish
Why This Recipe Works
With an earthy sweetness and a hint of pungency, this savory applesauce is a welcome accompaniment to roast beef or potato latkes. To make ours without a food mill, which not all home cooks own, we peeled and cored our apples and then cooked the peels and cores with a cup of water, mashing them occasionally to coax out their flavors and pigments. We cooked the quartered apples in a separate saucepan with ½ cup of water, a grated beet, and a small amount of sugar and salt. After mashing the cooked apples and beets, we strained the pulpy peel-and-core mixture over the mashed apple mixture and stirred in a bit of prepared horseradish. This brilliantly colored sauce can be served warm or at room temperature.