1 (18 oz.) jar pineapple preserves (can use pineapple-apricot)
1 (18 oz.) jar apple jelly
1 sm. can (1 to 1 1/2 oz.) dry mustard
1 sm. jar horseradish
1 tbsp. cracked pepper

Combine all ingredients in food processor or blender. Store in jelly jars in refrigerator. Delicious served over cream cheese with crackers. Also good condiment with pork or roast beef. Keeps indefinitely.