Jezebel Sauce recipe

This sauce is an institution in South Louisiana.

1 (10 ounce) jar pineapple preserves (1 cup)
1 (10 ounce) jar apple jelly (1 cup)
1/4 cup dry mustard
1/3 cup prepared horseradish
1 1/2 teaspoons finely-ground black pepper

In a food processor fitted with the steel blade, process all ingredients until blended. Spoon into jars. Cover and refrigerate until needed, up to 2 weeks.

Serve over a block of cream cheese to be spread on crackers.

Makes about 2 1/2 cups.