My cousin Esther sent me this recipe at least 5 years ago, maybe more. I am not sure what took me so long to try it (maybe finding the apple jelly but I am not sure I ever really looked). I found the recipe upon looking through all my old recipes in order to select the most special recipes to include in our upcoming cookbook. Finally I set it aside and decided to try it. It’s great, savory and sweet and so perfect for the summer. I served it with regular grilled chicken, roasted salmon and even as a dip drizzled on cream cheese. I found the apple jelly at Fairway market but the Hero brand carries it and that is available in most kosher markets. Thank you cousin Esther and keep those delicious recipes coming!
1 (18 ounce) jar apple jelly
1 (18 ounce) jar peach preserves or jam
4 ounces white horseradish
1/3 cup dry mustard (the original recipe calls for Coleman’s dry mustard)
Stir until dissolved. Let sit for an hour and then stir again. Keep in the refrigerator for a long time. Serve with grilled chicken, on salmon, or as a dairy dip on cream cheese.