Ingredients
- 18 apple preserves
- 18 orange marmalade
- 550 gr pineapple preserves
- 425 gr peach preserves
- 150 ml dry mustard
- 140 gr horseradish
Combine all ingredients and blend together well. Put in clean jars and seal. Does not need to be refrigerated until opened, then refrigerate the unused portion. Especially good with baked ham, roast or poured over cream cheese as a snack. SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman
