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1 (16-ounce) jar pineapple preserves
1 (10-ounce) jar apple jelly
1 (1.12-ounce) can dry mustard
2 to 3 tablespoons prepared horseradish
Combine all ingredients in container of an electric blender; process at high speed for 2 minutes or until smooth. Cover and chill thoroughly. Serve sauce with cold roast beef, veal, or lamb.