1 C. Chili Sauce
1 C. (12 oz) Peach or Apricot Preserves
1/3 C. Wine Vinegar
1 t. Hot Dry Mustard
Heat to boiling. Let stand 2 hours before using.
Yield 2 1/3 cups.
Recipes from family and friends
1 C. Chili Sauce
1 C. (12 oz) Peach or Apricot Preserves
1/3 C. Wine Vinegar
1 t. Hot Dry Mustard
Heat to boiling. Let stand 2 hours before using.
Yield 2 1/3 cups.