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This recipe came from a lady who was a long-time friend of our best friends on Maui, Tom and Jerry Thompkins.
1 can    Apple jelly (8 ounce jar)  
1 can    Peach, apricot or pineapple preserves (8 ounce jar)  
2½ tsp    Horseradish sauce  
1 Tbs    Dry mustard  
  White pepper  
1 Heat the preserves and jelly together gently until liquid.
2 Add the horseradish, mustard and pepper gradually.
3 Serve over a block of cream cheese, or with ham, etc.
 Cooking Tips
Keeps forever in the refrigerator!