2 sauce recipes: red ginger and horseradish cream

If pork is on the menu, consider this vibrantly coloured sauce. It goes with pork roast, pork chops, pork tenderloin and stir-fried pork. Cherries and ginger are a classic combination, and this recipe gives you a jump on things by starting with a can of cherry pie filling.

Prep time 2 minutes

Cook time 3 minutes

Makes 675 millilitres (2 1/4 cups)

• 1 can (615 ml/ 21 ounces) cherry pie filling
• 50 ml (1/4 c) fresh lemon juice
• 15 g (1 tbsp) brown sugar
• 2 g (1/2 tsp) ground ginger
• 1 g (1/4 tsp) seasoned salt
• 1 ml (1/4 tsp) vinegarCombine the pie filling, lemon juice, brown sugar, ginger, salt and vinegar in a small pot. Bring to a boil over medium heat, stirring constantly, Boil for one minute, then remove from the heat. Use immediately or refrigerate and reheat before serving.

Don't like cherries? Use a can of apple pie filling instead and serve with pork or chicken.

A true classic, horseradish sauce is at home on beef, pork and smoked fish, to name a few. Stirring in some diced fresh apple gives the sauce a welcome crunch and hint of sweetness. You might never want to serve this sauce without the crunch again!

Prep time 5 minutes 

Cook time 1 hour 

Makes 300 millilitres (1 1/4 cup)

• 125 ml (1/2 c) sour cream
• 125 g (1/2 c) finely chopped peeled Granny Smith apple
• 45 ml (3 tbsp) mayonnaise
• 30 ml (2 tbsp) well-drained prepared horseradish
• 5 ml (1 tsp) cider vinegar
• 2 g (1/2 tsp) sugar
• 1 g (1/4 tsp) salt
• 0.5 g (1/8 tsp) freshly ground black pepperCombine the sour cream, apple, mayonnaise, horseradish, vinegar, sugar, salt and pepper in a medium bowl. Serve immediately or refrigerate for up to four days before serving.

Not a fan of apple? Like heat? Want more tang?

• Try adding pear or jicama instead of apple.
• Use hot horseradish instead of regular and up the vinegar to 30 millilitres (two teaspoons).
• This recipe is very forgiving and can be easily adjusted to your preferences.

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