1 (6 oz.) horseradish root, pared and coarsely chopped (1 c.)
1 tbsp. brown sugar
1 tsp. salt
1/8 tsp. pepper
1/3 c. light cream
1/4 c. vinegar
2 tsp. prepared mustard

In blender container, combine horseradish root, brown sugar, salt, pepper, cream, vinegar and mustard. Cover; blend thoroughly.

In small saucepan, heat thoroughly, but do not boil. Chill. Makes 1 cup. Serve over meat, seafood, cold cuts or as an appetizer dip. Especially good over pork.