Jesibel Sauce
Print recipe| Inspiration | Carol Cochrane |
Ingredients
- 1/2 jar pineapple preserves or jam
- 1/2 jar apple jelly
- 1 Tbsp horseradish
- 1 Tbsp Dijon or your favourite good mustard
- freshly ground pepper
- pinch of salt
Directions
|
Mix all ingredients together.  | |
| Serve over room temperature cream cheese with crackers. | |