From the Kitchen of: Pepper
Source: "National Pork Producers Council"
3
tart apples, peeled, cored, and chopped
1
cup
water
2
tablespoons
lemon juice
1/2
cup
sugar
1/4
teaspoon
cinnamon
1
tablespoon
red cinnamon candies
3
tablespoons
prepared horseradish
Heat apple wedges with water and lemon juice in medium-sized saucepan to boiling. Stir in sugar, cinnamon and red cinnamon candies. Cook, stirring constantly, until sugar and candies dissolve. Remove from heat, cover and refrigerate.
Stir in horseradish before serving. Serve cold or at room temperature. Sauce can be made up to three days ahead of time, covered and refrigerated.