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Honey Mustard

1/2 c Honey
1/2 c Dark vinegar
1/2 c Dark brown sugar -- packed
2 Eggs
2 tb Flour
2 tb Prepared French's yellow mustard
1/2 c Jack Daniel's whiskey
1 Bottle Kraft's horseradish (9 ounces) cream sauce

Put honey, 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.

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