Fritz Blank's Hungarian Orange-Horseradish Sauce
Sweetened with English-style orange marmalade and pungent with freshly grated horseradish, this cold sauce is a perfect embellishment for ham.
1/2 cup freshly grated horseradish
3 tablespoons “prepared” in-the-jar horseradish
1 cup English-style orange marmalade
1/2 teaspoon salt
1 cup heavy cream (to be used 1/2 cup at a time)
1 tablespoon sugar
1. Mix together the freshly grated horseradish, the prepared horseradish, and the marmalade.
2. Place 1/2 cup of the heavy cream and the salt in a mixing bowl and whip at high speed until very firm - almost over beaten.
3. Slow the mixer to medium and add the remaining heavy cream and sugar. Continue to mix at medium speed just until the liquid cream is incorporated into the whipped portion.
4. Fold the horseradish-marmalade mixture into the whipped cream and serve.