Sweet and Spicy Horseradish Sauce or Glaze

This is a perfect simple sauce on grilled or roasted chicken, pork chops or tenderloins, steaks, burgers, brisket, roasts, lamb, spiral hams, or even salmon. But it is so versatile. Add some acidity (either a juice such as oj, or a vinegar) and it makes a wonderful marinade. Rather than eggs - trying using this as a first coat and then finish in bread crumbs and bake. I have made this with chicken and pork and both come out perfect. But my favorite 2 ways is to use it just as a condiment drizzled over or served on the side; and secondly to use it as a glaze on your favorite recipes. Grilled pork tenderloin is wonderful like this. I have even used this as a spread on a grilled sandwich with turkey and havarti cheese. It is a simple 3 minute sauce.

• Ready In: 3 mins
• Serves: 1-8
• Yields: 2 cups

Ingredients

• 1 1⁄4 cups  apple jelly
• 3⁄4 cup red currant jelly
• 2 -3  teaspoons  prepared horseradish (more or less to taste)
• 1  shallot, minced very fine
• 2  teaspoons fresh thyme
• 1  pinch red pepper flakes
•  salt
•  pepper

Directions

1. Jelly -- Add the apple and currant jelly to a small bowl and microwave 30 seconds on medium heat. This will loosen up the jelly and make it a bit easier to mix with the other ingredients.
2. Sauce -- To the jelly, add the the horseradish (more or less to taste), shallot, thyme, red pepper flakes, salt and pepper to taste.
3. Serve -- If you serve this as a sauce on the side, you can serve it either warm or cold. Otherwise, it can be made ahead and kept refrigerated. I don't keep mine more than 2-3 days however. I usually make what I need at that time. ENJOY!