Jezebel Sauce - cooking recipe

Ingredients
    1 (18 oz.) jar pineapple preserves
    1 (18 oz.) jar apple jelly or apricot preserves
    1 (5 oz.) jar drained horseradish
    1 (1 1/2 oz.) can dry mustard
    1 Tbsp. cracked black pepper
Preparation
    Combine all ingredients.
    Put in covered container and refrigerate several hours before serving (the older the better). Pour part of sauce over a block of cream cheese, at room temperature.
    Serve with Triscuits, crackers or other varieties. Sauce stores well in refrigerator and seems to get hotter with age.

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