Ingredients:
- 1 jar (16 to 18 oz) pineapple preserves or apricot preserves
- 1 jar (16 to 18 oz) apple jelly
- 1/2 cup horseradish
- 3 tablespoons dry mustard
- 2 teaspoons coarsely ground black pepper
Preparation:
Combine all ingredients. Cover and chill.Makes 4 cups.
More Sauces
Lemon Chive Sauce
Herb Butter with Rosemary
Hollandaise Sauce
Remoulade Sauce
Garlic Butter
Spicy Cheese Sauce
Cheese Sauce with Mustard and Garlic
Easy Cheese Sauce
Cheddar Cheese Sauce
Bechamel Sauce with Variations
Chardonnay Cream Sauce
Cucumber Cream Sauce
Barbecue Sauce Recipes
Savory Sauce Recipes
Sauce Recipe Index
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
