Horseradish & Apple Salsa

• 3 pounds good sauce apples, such as McIntosh, Macoun, or Golden Delicious, peeled, cored, and cut into 1-inch chunks
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon kosher salt
• 4-to-5-ounce chunk fresh horseradish root (or larger if you love it)
• 1/2 cup heavy cream
• A heavy 3- or 4-quart saucepan, with a cover; a potato masher

1. Put the apple chunks in the saucepan, and toss with the lemon juice and salt.
2. Cover the pan, and set it over medium-low heat.
3. Cook the apples slowly for 15 minutes or so, stirring now and then, as they soften and release their juices.
4. 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.
5. Turn off the heat.
6. Meanwhile, peel the horseradish and grate it into fine shreds, until you have at least 1/2 cup for a milder salsa, or a cup (or more) for greater pungency.
7. With the potato masher, mash the apples in the saucepan to make a uniform, chunky sauce.
8. Stir in the grated horseradish and cream, and turn into a serving bowl.
9. Serve warm or cold.

good sauce apples, freshly squeezed lemon juice, kosher salt, horseradish root, heavy cream, saucepan

Taken from www.epicurious.com/recipes/food/views/horseradish-apple-salsa-372244 (may not work)