Recipe for cooking jezebel sauce

Recipes from Cajun Country :: Cajun Sauces and Condiment

1 (10 ounce) jar pineapple preserves (1 c.)
1 (10 ounce) jar apple jelly (1 c.)
1/4 c. dry mustard
1/3 c. prepared horseradish
1 1/2 tsp. 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 (two and a half) c..