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5 from 2 votes

Apple Horseradish Conserve

Servings: 3 pints


  • 6 cups applesauce simmer 5-6 peeled and cored apples with a little water until tender and mashable
  • 2 cups granulated sugar
  • 1/2 cup apple cider vinegar
  • 1 cup golden raisins
  • 1/4 cup freshly grated horseradish
  • Zest and juice of two lemons
  • 1 1/2 teaspoon mustard seeds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper


  • Prepare a boiling water bath and enough jars to hold 6 cups of conserve. Place lids in a small pan of water and bring to a bare simmer.
  • In a large, wide pot, combine the apple sauce, sugar, vinegar, raisins, horseradish, lemon zest and juice, mustard seeds, salt, and cayenne pepper.
  • Place over high heat and bring to a boil. Reduce heat and cook, stirring regularly, until the volume has reduced and the conserve doesn't look at all watery. My batch took approximately 45 minutes to cook down.
  • Taste conserve and add a splash more lemon juice, a pinch more salt, or a bit more cayenne pepper, if you so desire.
  • Funnel conserve into prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes.
  • When time is up, remove jars from canner and place on a folded kitchen towel.