Yield: 1 Servings
1/2 c Honey
1/2 c Dark vinegar
1/2 c Dark brown sugar,packed
2 T Flour
2 T Prepared French's yellow
1/2 c Jack Daniel's whiskey
9 oz Bottle Kraft's horseradish
Put honeoy, vinegar, sugar, eggs and flour into blender a few
seconds to blend at high speed until smooth. Transfer to a 2-quart saucepan.
Cook on medium high whipping briskly with whisk to prevent it from sticking to
bottom of pan. It will thicken just as it comes to a boil. Quickly add mustard
and whiskey. Continue to cook and stir briskly only 1/2 minute. Remove from
heat. Add the horseradish. Beat well. Cool completely. Bottle and cap tightly.
Can store refrigerated 6-8 weeks.
Freezes for months. Recipe can be halved.