Description: This sauce is an institution in South Louisiana.
Date Added:
June 9, 2008
Category:
Sauces & Ingredients
Ingredients:
1 (10 ounce) jar pineapple preserves (1 cup)
1 (10 ounce) jar apple jelly (1 cup)
1/4 cup dry mustard
1/3 cup prepared horseradish
1 1/2 teaspoons finely-ground black pepper
Directions:
In a food processor fitted with the steel blade, process all ingredients until blended.
Spoon into jars.
Cover and refrigerate until needed, up to 2 weeks.
Serve over a block of cream cheese to be spread on crackers.
