Jezebelle Sauce

Submitted By: Wanda Powers


  • 1 ounce dry mustard
  • 2 ounces horseradish
  • 1 (16-ounce) jar pineapple preserves
  • 1 (18-ounce) jar apple jelly


Make a paste with mustard and horseradish. Combine jelly and preserves, add the paste mixture, and stir until smooth. Serve over about ¾ cup softened cream cheese with wheat thin crackers.
Sauce can also be used to glaze a ham or just as a dipping sauce for baked ham or
tenderloin roast. Will keep for months.