- 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
How to Make It
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.
Oxmoor House Homestyle Recipes