- 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
How to Make It
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.
Oxmoor House Homestyle Recipes