3 pounds Apple, tart; cored, peeled &-quartered
1/2 cup Water
1 1/2 cup Vinegar, white
1/3 cup Horseradish, freshly grated
3/4 cup Sugar, granulated
2 teaspoons Salt
3/4 teaspoon Cinnamon, ground
3/4 teaspoon Pepper
3/4 teaspoon Mustard, dry
1/4 teaspoon ground Cloves
- Combine the apples and water in a large, heavy saucepan. Cook the apples, uncovered, over medium-low heat, stirring occasionally, until the apples are soft and have dissolved into a lumpy sauce, about 30 minutes. (The amount of time will depend on the variety of apple used.) Remove the pan from the heat and let the apple-sauce cool a few minutes.
- Transfer the applesauce to the container of a food processor. Process the sauce until smooth. Rinse out the saucepan and return the applesauce to it. Add the vinegar, horseradish, sugar, salt, cinnamon, pepper, mustard and cloves.
- Bring the ketchup mixture to a boil over medium-high heat, stirring frequently. Reduce the heat to low and simmer the ketchup, uncovered, for 30 minutes, stirring frequently. Remove the ketchup from the heat and let it cool to room temperature. Store the Apple-horseradish ketchup, covered in the refrigerator for up to 2 weeks.
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