18 oz. pineapple jelly
18 oz. apple jelly
1 (8 oz.) jar horseradish
1/2 c. dry ground mustard
Coarsely ground pepper

Combine first 4 ingredients. Pour over cream cheese and top with pepper. Serve with crackers. This may also be used as a glaze for beef or pork. Keeps for a long time, refrigerated, in a glass jar.