This is a great mix of heat and sweet, it's super simple to make, and it's a crowd pleaser. (It's similar to the old favorite of hot pepper jelly on cream cheese, but this is a unique take and more complex in flavor.) I like it if the horseradish is quite hot so that the sweet of the preserves is a nice foil to that hot flavor (otherwise, this recipe would be too much "sweet" for me). Several times I've bought new jars of horseradish for this recipe and the horseradish is quite mild. So now I prefer to grate some fresh horseradish to ensure that I get just the mix of heat and sweet that works for me. If my eyes water a little, I've got the right combination! (And it's quite the conversation piece being that hot -- but it's a "quick heat" that dissipates fast, vs the lingering heat of a jalapeno or other hot pepper.)
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This is a great mix of heat and sweet, it's super simple to make, and it's a crowd pleaser....