1 (18 oz.) jar apple jelly (or 2-10 oz.)
1 (18 oz.) jar pineapple preserves (or 2-10 oz.)
1 1/2 tbsp. black pepper (may be decreased according to taste)
1 (5-6 oz.) jar horseradish
1 sm. can dry mustard

Combine all ingredients by hand or in blender. Refrigerate. Pour desired amount over cream cheese and serve with crackers.

The sauce is also good as a spread with ham, boiled shrimp or egg rolls.