- 18 oz apricot preserves (can use pineapple)
- 18 oz apple jelly
- 1 jar (5 oz) horseradish, drained
- 1 small can dry mustard ( or 4 T)
- 1 T cracked black pepper
Combine all ingredients in a bowl and use a wire whisk to combine.Wash the empty preserve/jelly jars, and put the mixture back into the jars. Do this at least 2-3 days before you plan to serve it.
To serve, put 1 8 oz brick of softened cream cheese on a serving plate and spoon sauce generously over the cheese. Serve with crackers. Keeps indefinitely in the refrigerator.