Total Time
Prep 15 mins
Cook 15 mins

This stuff is wonderful on cream cheese as an appetizer as well as being good on pork and beef.

Ingredients Nutrition

  • 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


  1. In a medium saucepan, mix the jelly and horseradish over medium heat, stirring constantly.
  2. Add the mustard and pepper and cook over low heat until mixture becomes smooth.
  3. Remove from heat and allow to cool to room temperature.
  4. Store in the refrigerator in an airtight container.


Most Helpful

This is great subbing Hot Pepper Jelly too... Love it on crackers... Boy could I go for some right now! MMMMMMMMMmmmmm M! Linda

Linda's Busy Kitchen October 25, 2007

Oh, Sherrybeth!! This wicked sauce is heavenly!! All I could find around here was apricot-pineapple preserves but they subbed beautifully. I served it with pork steaks and it was perfect. I'm headin' for the cream cheese now . . .

Freya April 29, 2007

Yum Yum. This is the best stuff. One doesn't last long enough, so I have to make two. Grey't on any cracker. Way to go Sherrybeth Loretta in Louisiana

Loretta in Louisiana April 26, 2007

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