Monday, November 24, 2008

Jezebel Sauce

Serve with ham, or just eat with crackers - maybe add some cream cheese.

1/2 cup boiling water
1/4 cup dried apricots
2/3 cup pineapple preserves
1/3 cup red pepper jelly
1 tablespoon Dijon mustard
1/2 teaspoon prepared horseradish
Dash of freshly ground black pepper

Combine 1/2 cup boiling water and apricots in a bowl; let stand 10 minutes. Drain. Finely chop apricots.

Combine apricots, preserves, and remaining ingredients in a bowl. Cover and chill.

--Adapted from Cooking Light magazine

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