1/2 cup honey
1/2 cup dark vinegar
1/2 cup dark brown sugar, packed
2 eggs
2 Tbs flour
2 Tbs prepared French's yellow mustard
1/2 cup 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.
Source: Gloria Pitzer.