Chief
12-08-2006, 04:35 PM
Here's a family favorite. Want something that will really liven up that Christmas ham?? This is the ticket. Not only is it excellent on hot ham, it is even better on a cold ham sandwich on the day after Christmas....
Here is the basic recipe.
10 oz jar pineapple preserves
10 oz jar apple jelly
4 oz hot sweet mustard
6 Tablespoons prepared horseradish.
Combine all ingredients, and seal in a large jar. Store under refrigeration for at least a week before use, and stir again well before serving.
That's a good recipe, and I have made it that way for years. I also make it a little different, and in a bigger batch to allow for some giveaways. The stepped up recipe is like this:
1 meduim, ripe pineapple. Peeled, cored, and diced into 1/4" pieces. retain as much juice as possible with the fruit.
1 18 oz jar store-brand apple jelly
1 4 oz jar Beaver Brand Extra Hot Horseradish
4 oz. Beaver Brand Sweet-Hot Mustard
Mix everything together well in a stainless steel bowl. The pineapple will render it's juice once the horseradish and mustard hit it, and you'll need to break up the apple jelly very thoroughly, and blend it in completely.
The apple jelly gives this some consistency along with the thick horseradish, but it remains a thin sauce. I like it with the fresh pineapple because it is less sweet, and distinctly more tart. The strong horseradish will moderate and all of the flavors will marry nicely in about a week under refrigeration.
I usually jar this up in small jelly jars for givaways along with cookies, and truffles and the like.
Enjoy!
;D
Here is the basic recipe.
10 oz jar pineapple preserves
10 oz jar apple jelly
4 oz hot sweet mustard
6 Tablespoons prepared horseradish.
Combine all ingredients, and seal in a large jar. Store under refrigeration for at least a week before use, and stir again well before serving.
That's a good recipe, and I have made it that way for years. I also make it a little different, and in a bigger batch to allow for some giveaways. The stepped up recipe is like this:
1 meduim, ripe pineapple. Peeled, cored, and diced into 1/4" pieces. retain as much juice as possible with the fruit.
1 18 oz jar store-brand apple jelly
1 4 oz jar Beaver Brand Extra Hot Horseradish
4 oz. Beaver Brand Sweet-Hot Mustard
Mix everything together well in a stainless steel bowl. The pineapple will render it's juice once the horseradish and mustard hit it, and you'll need to break up the apple jelly very thoroughly, and blend it in completely.
The apple jelly gives this some consistency along with the thick horseradish, but it remains a thin sauce. I like it with the fresh pineapple because it is less sweet, and distinctly more tart. The strong horseradish will moderate and all of the flavors will marry nicely in about a week under refrigeration.
I usually jar this up in small jelly jars for givaways along with cookies, and truffles and the like.
Enjoy!
;D