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Ingredients
- 1/2 c. Honey
- 1/2 c. Dark vinegar
- 1/2 c. Dark brown sugar, packed
- 2 x Large eggs
- 2 Tbsp. Flour
- 2 Tbsp. Prepared French's yellow mustard
- 1/2 c. Jack Daniel's whiskey
- 1 bot Kraft's horseradish (9 ounces) cream sauce
Directions
- Put honeoy, vinegar, sugar, Large eggs and flour into blender a few seconds to blend at high speed till smooth. Transfer to a 2-qt 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 in mustard and whiskey. Continue to cook and stir briskly only 1/2 minute.
- Remove from heat. Add in the horseradish. Beat well. Cold completely. Bottle and cap tightly. Can store refrigerated 6-8 weeks. Freezes for months.
- Recipe can be halved.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 993g | |
| Calories 1392 | |
| Calories from Fat 126 | 9% |
| Total Fat 14.26g | 18% |
| Saturated Fat 3.56g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 1935mg | 81% |
| Potassium 1619mg | 46% |
| Total Carbs 313.77g | 84% |
| Dietary Fiber 16.6g | 55% |
| Sugars 283.41g | 189% |
| Protein 21.27g | 34% |
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