Jezebel Sauce - cooking recipe

Ingredients

1 (5 oz.) jar horseradish
1 (1.12 oz.) can dry mustard
1 (18 oz.) jar pineapple preserves
1 (18 oz.) jar apple jelly
2 Tbsp. coarsely ground pepper

Preparation

Mix horseradish and dry mustard well.
Melt preserves and apple jelly in saucepan over low heat.
Mix with horseradish and mustard.
Add ground pepper.
Store in refrigerator.
Keeps well for a long time.
Good with ham, pork or poultry.
Good \"dipping\" sauce with chicken fingers.
Can be spread over the top of a block of cream cheese and served as an appetizer with assorted crackers.