- 1 (18-ounce) jar apple jelly
- 1 (18-ounce) jar pineapple preserves
- 1/2 cup Dijon mustard
- 2 tablespoons prepared horseradish
- In a large bowl, combine all ingredients and mix with a wire whisk until well blended. Refrigerate until ready to serve.
Yields 4 cups sauce.
Serve with baked ham or spoon over a block of cream cheese with crackers to make a festive hors d'oeuvre.