Here's an interesting recipe I came across yesterday on another forum. People have used this as a appetizer over a block of cream cheese with crackers. Glaze on pork loin, ribs and scallops, or they have mixed the cream cheese in to it and have used that as a dipping sauce with crackers. People who have tried it thought it important that the recipe be made the day before or at least 8 hours prior to allow the flavors to meld.
The original recipe called for double the horseradish, however, most people thought it was too hot, start at 4oz and add to taste.
Haven't tried this recipe yet, but plan to over the holidays, enjoy!
1 (10 ounce) jar apple jelly
1 (10 ounce) jar pineapple fruit preserves
1/2 jar, about 4oz, of prepared horseradish
2oz can dry mustard
1 teaspoon cracked black pepper
In a small bowl, mix together apple jelly, pineapple fruit preserves,
prepared horseradish, ground dry mustard and cracked black pepper.
Cover and refrigerate 8 hours, or overnight, before serving.
Treasurer, Great Lakes BBQAssociation
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle