HORSERADISH SAUCE

1 jar (12 oz) apple jelly

1 5 oz. bottle prepared horseradish

1 jar (12 oz) pineapple preserves

1 ½ oz. dried mustard

Blend in blender or food processor. Refrigerate overnight. Will keep 6-8 weeks in fridge. Put over Philadelphia Cream Cheese and serve with crackers. Enjoy!

Jane Aiken