*If you prefer to make freshly grated horseradish, this is a simple process adapted from the "Ball Blue Book" -- 
Freshly Grated Horseradish
    Wash scrape and grate fresh horseradish roots.  Fill pint jars two-thirds full with the grated horseradish.  Fill the jars to the top with vinegar.  Seal jars and store away from the light.

Or, if you prefer a creamy horseradish sauce as an accompaniment to meat:

Horseradish Cream Sauce

Combine1/3 cup low fat sour cream and 2 teaspoons freshly grated horseradish; whisk thoroughly.

Yield: 8 servings

 

This recipe has been kitchen tested.

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