As discussed on my gardening blog (use link at the side!) I am still over run with horseradish even though I have tried to exterminate the crop from my herb bed.
When I dug up a massive root of it I knew it was to be turned into horseradish sauce.
The recipe came from 'The Preserving Book' again as it has been the only recipe so far that actually keeps the horseradish fresh and useable for up to two months!
This sauce needed:
300ml white wine vinegar
8 tbsp double cream (at room temperature!)
150g grated raw horseradish
4 tbsp sugar
4 whole cloves
1 bay leaf
12 whole peppercorns
The white wine vinegar, sugar, cloves, bay leaf and peppercorns is put in a large pan and heated until the sugar has dissolved. It is then boiled for 5 mins until the liquid has reduced by half.
The cream is added and boiled for 1 minute until it looks smooth.
The liquid is then passed through a sieve ( to remove the cloves, peppercorns and bay leaf) and then left to stand to cool.
Once cooled add the horseradish and season (with salt only) to taste! Pour into pre sterilised jars!