This sauce is an institution in South Louisiana.
- 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
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.
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