1 (8 to 10 oz.) jar pineapple preserves
1 (8 to 10 oz.) jar apple jelly
1/2 jar cream-style horseradish
2 tbsp. dry mustard
1/2 tbsp. cracked pepper

Mix with wire whisk. Make 2 days ahead. Keep in refrigerator. Pour over 8 ounce cream cheese. Serve with crackers. Keeps forever.