- 1 (10 ounce) jar pineapple preserves
- 1 (10 ounce) jar apple jelly
- 1 (6 ounce) jar prepared horseradish
- 2 teaspoons dry mustard
- 1 teaspoon black pepper
Directions See How It's Made
- In a medium saucepan, mix the jelly and horseradish over medium heat, stirring constantly.
- Add the mustard and pepper and cook over low heat until mixture becomes smooth.
- Remove from heat and allow to cool to room temperature.
- Store in the refrigerator in an airtight container.