This classic Southern sauce is sweet and spicy and sublime with every dip. Our Apricot Pepper Jelly gets a nice hit of heat from horseradish. We love this sauce on chicken wings and pork chops. It’s a must for our Brunch Sausage Bites.
|1 jar Apricot Pepper Jelly|
|1 Tbl Pineapple Balsamic Vinegar|
|1 Tbl horseradish|
|1 Tbl Dijon mustard|
|1.||Combine all ingredients into a small pot. Heat gently until bubbling. Simmer for 5 minutes.|
|2.||Turn off heat and carefully taste. Adjust heat with more horseradish or sweetness with Pineapple Balsamic Vinegar.|
|3.||Allow to cool and use as a dipping sauce or a spread for cream cheese. Store any unused sauce in the fridge for up to 2 weeks.|