A lovely sauce for ham. I cut it to 1/4 since I was the only one who would be eating it. The whole recipe here makes about 4 cups.
1 jar (16 to 18 oz) apricot or pineapple preserves
1 jar (16 to 18 oz) apple jelly
1/2 cup horseradish
3 T dry mustard
2 tsp. coarsely ground black pepper
Combine all ingredients. Cover and chill.
Carrot-Ginger Soup
15 years ago
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