Jezabel Sauce - cooking recipe

Ingredients

1 (10 oz) jar apple jelly
1 (18 oz) jar peach preserves
1 oz dry mustard
1 (5 oz) jar freshly grated horseradish
Freshly ground black pepper

Preparation

Mix jelly, preserves, mustard, horseradish and pepper and let stand at least half a day.
Good with any kind of pork.
Keeps forever in refrigerator.
Good with eggrolls, too.
Makes about 3 cups.