Crab Apple and Horseradish Relish

This idea came to me when eating mostarda di Cremona, the caramelised mixed fruit jam-preserve from Italy, which is used to accompany boiled meats, game and cheese. In this recipe I use freshly grated wild horseradish, which is very strong, but you can also make it with ready-grated horseradish from a jar. If you like, you can experiment with other fruit: I would suggest quinces, pears, apricots or pomegranates.