This sauce is an institution in South Louisiana. Some people say it will keep
for years in the refrigerator. This is especially good with ham or served over a
block of cream cheese to be spread on crackers.
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 pepper
In a food processor fitted with the steel blade, process all ingredients until
Spoon into jars. Cover and refrigerate until needed, up to 2 weeks.