Jezebel Sauce

Recipe from

Oxmoor House


1 (5-ounce) jar prepared horseradish
1 (1.12-ounce) can dry mustard
1 (18-ounce) jar apple jelly
1 (18-ounce) jar pineapple preserves
1 tablespoon coarsely ground black pepper


Combine horseradish and mustard in a medium mixing bowl, and stir well. Add remaining ingredients, stirring well. Cover and refrigerate. Serve cold with sliced ham or pork, or on sandwiches.