Reviewed: Apr. 19, 2012

very good. I didn't even have the horseradish to add to it, but it was still delicious. and serving size was dead on. thanks for sharing!

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Reviewer:

c.m.wang

Reviewed: Apr. 6, 2012

I had to use Apricot Jam because I did not have orange. I doubled the recipe but only used 1 tsp of horseradish because the only kind in my frig was EXTRA HOT...which I use for cocktail sauce. I used combo of Dijon and Stoneground Brown mustard. It needed a little dash of sour for our taste and to cut the sweetness...so I put a teaspoon of key lime juice. I also think this would make an awesome ham glaze with some honey or brown sugar added to it.

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Reviewer:

Challena

Cooking Level: Intermediate

Home Town: Walkersville, Maryland, USA

Living In: South Charleston, Ohio, USA

Reviewed: Feb. 14, 2012

We love horseradish, so I added a heaping teaspoon. Otherwise, I followed the recipe as written, and it is awesome! I used Coconut Shrimp I recipe from this site, and it was delish!

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2 users found this review helpful

Reviewer:

sideshowoddity

Cooking Level: Intermediate

Reviewed: Feb. 9, 2012

Perfect combo of flavors! This one's a keeper!

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Reviewer:

Recipe Queen

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Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Overland Park, Kansas, USA

Reviewed: Jan. 17, 2012

WOW! I have a favorite dipping sauce that my husband and I like very much to use with coconut shrimp, but, this receipe as of dinner last night became our all time favorite.. however, I did not have stone-ground mustard instead I used dijon mustard.. then flavor was GREAT!

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5 users found this review helpful