On the menu at a fancy restaurant we sometimes patronize is an item called "Jezebel Sauce." I've eaten it twice and loved it. It's sweet and hot, and has an impressive after-kick. A few weeks ago, while flipping through some of Mom's old cookbooks I found a recipe for it and decided I had to make it right away. Glenn and Aric were home, and I knew they'd eat it with me, but our supper that night was grilled chicken, which was probably not the best partner for the sauce. We ate it anyway. Lots of it. It was just as delicious as I'd remembered. And it tasted good with chicken, although we all agreed it would probably pair better with beef or pork.
16 oz. jar of apple jelly
16 oz. jar of pineapple preserves
1 small can of dry mustard
1 jar of horseradish
2 Tbsp cracked black pepper
I halved the recipe, and we still had way too much for us to handle at one meal. But it keeps well in the refrigerator for several days.