1 c. (8 oz.) apple jelly
1 c. (8 oz.) pineapple preserves
1 jar Dijon mustard
1 (5 oz.) bottle fresh horseradish
salt and pepper to taste

Place all ingredients in a blender and blend until smooth. Excellent with ham or pour over block of cream cheese and spread on crackers. Will keep indefinitely in refrigerator. Yield: 3 cups.