Horseradish and Apple Salsa
Salsa di Cren e Mele

*required fields

thank you!
Thank you for e-mailing a recipe to your friend.
home or Register

recipes  /  Horseradish and Apple Salsa this recipe: Print
Horseradish and Apple Salsa
Salsa di Cren e Mele
cookbook: Lidia Cooks from the Heart of Italy
region: Trentino-Alto Adige
main ingredients: apple
user comments (0)

serves: 3 cups

In Trentino, this lively condiment of cooked apples and fresh horseradish is served with boiled beef, poached chicken, and all kinds of roasts. It's great with many of the dishes in this chapter, especially the beer-braised chicken and beef and the fried and baked potato-celery root canederli. Since it is so easy to make in large volume, I serve it with roast turkey or ham at the holidays, and I hope you will, too. Cream is customary in the salsa (it counters the sharpness of the horseradish), but the flavor is good without it. And you can use more or less horseradish to suit your taste for its pungency.


3 pounds good sauce apples (McIntosh or Golden Delicious), peeled, cored, and cut into 1-inch chunks
3 tablespoons lemon juice, freshly squeezed
1 tablespoon kosher salt
5 ounce chunk fresh horseradish root, or larger if you love it
½ cup heavy cream


You will need a heavy 3-or-4-quart saucepan, with a cover and a potato masher. Put the apple chunks in the saucepan, and toss with the lemon juice and salt. Cover the pan, and set it over medium-low heat. Cook the apples slowly for 15 minutes or so, stirring now and then, as they soften and release their juices. Remove the cover, raise the heat to bring the juices to a boil, and cook for 10 minutes or more, until the juices are syrupy and the apples very soft. Turn off the heat.

Meanwhile, peel the horseradish and grate it into fine shreds, until you have at least 1/2 cup for a mildler salsa, or a cup (or more) for greater pungency.

With the potato masher, mash the apples in the saucepan to make a uniform, chunky sauce. Stir in the grated horseradish and cream, and turn into a serving bowl. Serve warm or cold.

Lidia Cooks from the Heart of Italy w/FREE 30-min. DVD

Lidia's Lastest Cookbook! "Lidia Cooks from the Heart of Italy" features 175 regional recipes from 12 regions of Italy, PLUS, for limited time only, get a FREE 3-minute DVD along with the book. Get your autographed copy today!

Add To Cart

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›

Sign up now for access to
recipes, tips, and more!

Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you

Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.

Forgot password?
Not a member? Join now!