Jack Daniel's Honey Mustard

Ingredients: 1/2 cup Honey 1/2 cup Dark vinegar 1/2 cup Dark brown sugar -- packed 2 Eggs 2 tablespoons Flour 2 tablespoons Prepared French's yellow -- mustard 1/2 cup Jack Daniel's whiskey 9 ounces Bottle Kraft's horseradish -- cream Directions: 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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