10 oz. jar apricot preserves
10 oz. jar apple jelly
5 oz. jar creamed horseradish
2 tbsp. dry mustard
1 tsp. coarsely ground black pepper

Mix all ingredients in blender or food processor. Store in covered jar in refrigerator. To serve, pour about 1 cup of sauce over an 8 ounce cream cheese at room temperature. Spread on bland crackers. Also good on pork or ham sandwiches and as a dip for chicken tenders. Keeps for months in refrigerator.