1 18oz jar apricot preserves 1 5 oz jar horseradish 1 tsp coarse ground black pepper 1 tsp dry mustard 1. Mix/blend until smooth (can use a blender) 2. Refrigerate until ready to use 3. Serve over a block of room-temperature cream cheese, with crackers NOTE: The spiciness of the sauce will be dependent upon the type of horseradish you use... if a hot German horseradish, you might want to use only 1/2 jar and then add more as needed to suit your taste.