I’ve had several people ask me for this recipe lately. It’s simple to make and keeps very well. Serve over cream cheese (with Ritz crackers) as an appetizer or as a sauce for pork or lamb. I like to eat it on ham sandwiches in lieu of mustard or mayo.
1 (1.2 ounce) can dry mustard
1 (4 ounce) jar prepared horseradish
1 (16 ounce) jar pineapple preserves
1 (16 ounce) jar apple jelly
Stir mustard and horseradish together in a medium bowl. Add preserves and jelly and mix until thoroughly blended – do not use a mixer – mix gently. Cover and refrigerate until ready to use. This sauce will keep in refrigerator for several months.