This is a recipe from Angie's sister for a sauce to go over cream cheese.
18oz. pineapple preserves
18oz. apple jelly
1 small can dry mustard
4-5oz jar horseradish
1 tbsp. cracked pepper
cream cheese
Combine poneapple preserves, apple jelly, dry mustard, horseradish and pepper.
Pour over cream cheese.
Serve with crackers.
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