I've been making this spicy tasty appetizer for Christmas for literally decades. It's an amazing blend of sweet, tangy, spicy, and heat. But with the addition a little bourbon, this sauce is now my new favorite version. You can either serve this with cream cheese or brie. Definitely serve with a sturdy whole grain cracker as your base.
1 (12 oz.) jar pineapple preserves
1 cup apple jelly
1/2 cup apricot preserves
2 T. prepared horseradish (find it in the refrigerated section)
2 T. Dijon mustard
3 T. bourbon
Whisk together all ingredients. Refrigerate until ready to use. It will keep for weeks.
Serve over cream cheese spread on crackers or use to glaze a pork loin or tenderloin.
From Bourbon by Kathleen Purvis
No comments:
Post a Comment