Jezebel Sauce - cooking recipe

Ingredients

1 (10 oz.) jar apple jelly
1 (10 oz.) jar apricot preserves
1 (6 oz.) jar cream-style horseradish
1/2 (1 1/2 oz.) can dry mustard
1 tsp. pepper

Preparation

Combine all ingredients in saucepan.
Bring to boil; stirring constantly.
Cool.
Store in refrigerator.
Serve over cream cheese or use as a relish for ham/pork.
Makes 3 cups.