AFC Coral Horseradish Sauce

AFC CORAL HORSERADISH SAUCE

Fresh grated horseradish processed with fresh garlic and ginger, extra virgin olive oil and boiled almonds. Preserved with apple cider vinegar, maple syrup and brown sugar, then seasoned with smoked paprika, fennel and coriander. Not your ordinary horseradish sauce!

Makes 4-1/2 cups

7 oz. pkg. whole, raw almonds (almost 2 c.) boiled in 2 c. water on low heat, covered, for 45 minutes, then cooled to room temperature in the liquid


approx. 6 oz. fresh horseradish (that’s a lot) – washed, cut crosswise into 3 stumps, peeled, then cut into 3/8 inch cubes

6 extra-large or 12 med. peeled garlic cloves

1 big thumb-size fresh ginger, peeled and cut into small pieces

2 c. apple cider vinegar

1 t. celtic salt

1/2 c. extra virgin olive oil

1/3 c. light brown sugar

2 T. Grade A maple syrup

2 T. smoked paprika

1 T. ground fennel seed

1 T. ground coriander

1/2 t. celery seed

1/2 c. additional extra virgin olive oil


Boil almonds as directed. When at room temperature, drain the water (I save mine for Lilly’s dog food).

The peels are relatively easy to remove. Just squeeze the almond between your index finger and thumb till peel slips off. Guard it with your other hand, since some will pop off across the room.

I also save the skins for Lilly’s dog food – lots of nutrients in both water and skins.

Let’s make the horseradish >

Place peeled, cubed horseradish in food processor and process till evenly grated.

Add garlic and ginger, then process again till evenly grated.

Now add peeled, boiled almonds, again processing till evenly grated.

Add cider vinegar, salt. Process till incorporated.

Add oil, brown sugar, maple syrup, smoked paprika, fennel, coriander and celery seed. Process 2-3 minutes, breaking after every 30 seconds so the unit doesn’t overheat.

Add the final 1/2 c. olive oil. Process till as smooth as you can get it, then pack into jars and refrigerate till ready to use as needed.

Notes: For best results use the ingredients called for here. Extra virgin olive oil instead of regular olive oil, and smoked paprika instead of regular paprika. You will be pleased by the result – something to brag about is what we want.

I didn’t use additional salt beyond the 1 teaspoon, but you may want a little more. Taste first.






 

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