Jezebel Sauce and Cream Cheese

Billie’s friend Nancy brought this recipe to a garden club Christmas party and what a hit it was. She got the recipe from her brother-in-law’s niece, Toni, of West Palm Beach, Florida, who served this appetizer at an outdoor dinner for out-of-town family at the wedding of her niece, Kelly. It was a big hit there too.

1 (18-ounce) jar pineapple preserves

1 (18-ounce) jar apple jelly

½ (1.37-ounce) jar dry mustard

1 (5-ounce) jar horseradish

1 teaspoon coarsely ground pepper

1 (8-ounce) package cream cheese

Crackers

In a medium-size mixing bowl mix the pineapple preserves, apple jelly, mustard, horseradish, and pepper together. Chill. Place the cream cheese on a serving tray and pour the sauce over the cheese. Serve with the crackers.

YIELD: 20 TO 25 SERVINGS