Orange Horseradish Apple Sauce

Remove the skin from the apples, remove the core, quarter the apples, make compote with salt horseradish and a little bit of wine. cool. Grind in a hand mixer (or pass through a sieve), stir with remaining wine to make a thick sauce. Season with orange juice and zest and sugar. Serve cold with the meat.

Suggested menu

Entrée: Red soup

Main course: Roast beef Provence

Dessert: Vanilla pears

sauces, apples

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