Reviewed: Oct. 20, 2009

I make a version of this, but this recipe is in totally the wrong proportions. In my version I use a 10 oz. jar of apricot preserves, 2 oz. horseradish (not the creamy kind), 1 tsp. ground dry mustard, & 2 tsp. ground black pepper. Mix together and pour over an 8 oz. block of cream cheese.

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CATDANCER76

Cooking Level: Intermediate

Living In: Mendenhall, Mississippi, USA

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Reviewed: Aug. 23, 2009

great stuff....very unusual but always gone!

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chic749

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Reviewed: Aug. 16, 2009

I've been making this for years. I actually put a whole bar of cream cheese on a plate and pour the sauce over it. People typically respond cautiously at first (It doesn't look as yummy as it tastes), but then once tried, it's the first thing gone and everyone wants the recipe. A perfect blend of sweet and spicy!

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MELL193

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Reviewed: Feb. 6, 2009

Love this recipe. I keep it in the fridge all the time, it will last for months. I use it on Fish, pork (my favorite) chicken and even brie.

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LJOZY5

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Reviewed: Nov. 19, 2008

Loved this with ham!! Didn't change a thing. Thanks for sharing this.

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Suzanne Cook

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Jul. 31, 2008

Served over softened cream cheese with crackers. Friends raved. I did add fresh ground pepper. It was very good. I'll make some at Christmas for gifts.

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chebber

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Reviewed: May 11, 2008

Absolutely wonderful! I love this recipe! Don't change a thing, make it just the way it is. Try this as a dipping sauce to go with fried pickles! yum!!!

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spchjag

Cooking Level: Expert

Home Town: Scandia, Kansas, USA

Living In: Wichita, Kansas, USA

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Reviewed: Mar. 4, 2008

We use this as a dipping sauce for Mahi Mahi, chicken strips, and mozzarella sticks. It is also good as a glaze on ham or pork loin. I've never added the black pepper though, the taste without it is too good to mess with!

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Shannon J.

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Greenbrier, Tennessee, USA

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Reviewed: Feb. 6, 2008

I tried this before I knew what was in it. Had I ever seen the recipe, I would have thought it would be horrible! So if you're doubting whether or not this will be good, take it from a picky eater....it is SOOOO addictive!!! It's just the right combination of sweet, sour and spicy.

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daisy8

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Reviewed: Nov. 20, 2007

I've also been making this for years, but I don't add cracked pepper, and instead of pineapple jelly/jam, I use a apricot-pineapple jelly/jam. Most people love it! I serve with either ritz crackers or wheat thins.

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Meg

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Mar. 27, 2007

A long-time favorite recipe. Save your best small jars and refrigerate any remaining sauce. It keeps well for many months! I try to keep it on hand for unexpected company or to give as a small gift.

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SCOOGIESMOM

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Reviewed: Mar. 5, 2007

I used 1/2 of the horseradish as called for and added 1/8 tsp crushed red pepper for appearance sake. It still had a kick but was mild enough that everyone enjoyed it. It makes plenty and should keep in the fridge same as jelly will. I can think of many things this sauce will compliment. This recipe is a winner!

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KLA2112

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Feb. 12, 2007

The sauce was very good. I made the full recipe and then stirred about 1/2 the sauce into softened cream cheese. I served this for a tennis outing and it stood up nicely to being outside for a good amount of time. Was well recieved by everyone

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Jane

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Jan. 22, 2007

Excellent! Rave reviews from the family. Halved the recipe and poured over softened cream cheese. Great combo of hot and sweet. Added a bit of red pepper flakes for appearance. Regular party dip from now on.

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GADABOUT

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2007

This is absolutely wonderful. My mother just found this recipe in a cookbook, and that one lady shouldn't have thrown it out. The cookbook said it can keep in the fridge FOREVER...we just pour a little on a block of creamcheese, and i live alone so i just slice as much cream cheese as i will eat that day, and put a little sauce on top, then dip the cracker in it. DO NOT SUBSTITE FOR FAT FREE AND LOW FAT CREAM CHEESE. I am alway baffled when people on here alter recipes before they try them following the exact directions.

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SHANNON GREEN

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Reviewed: Oct. 16, 2006

Old favorite that nevers dissapoints. Best served with cold cream cheese and fancy crackers.

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MollyMac

Cooking Level: Expert

Home Town: Russellville, Alabama, USA

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Reviewed: Aug. 21, 2006

I have had this recipe in my box for some time. I finally made it for a party. It was very good but made so much I had to throw a lot out. Next time I will cut it in half.

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LOSANGEL1

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2006

I followed the recipe to a T. I served this over cream cheese at a small gathering at my house. Most people were scared of it, not knowing what it was so they wouldn't try it. I tried it without the cheese and it had a completely different taste. The cream cheese really sets it off! It is a different mix of flavors that is a nice change. The recipe made ALOT. Next time I will downsize the recipe and serve it to a more adventurous crowd. Thanks for sharing!

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