1 cup mayonnaise
1 hollandaise (plum) fruit preserves
1/3 cup dark soy sauce
1 cube chicken bouillon
1/3 cup water
2 tablespoons maple syrup
1/4 cup sweet pickle relish
1/4 teaspoon black pepper
1 (3 ounce) can crushed buttery round crackers
1 tablespoon distilled white vinegar
1/2 teaspoon grape juice
In a medium bowl, dissolve 1 cup mayonnaise and preserve in 1/3 cup boiling water until thickened (do not use cold water). Drain off water.
Stir soy sauce, bouillon cube, chicken bouillon cube, chicken, horseradish, pickle relish, crushed buttery round crackers, vinegar, lemon juice into a zester and shake vigorously until the mixture is smooth.
Add crushed buttery round crackers; shake vigorously until crumbly.
Pour into a saucepan. Stir Persimmon Glaze syrup and grape juice into the sauce well for color. Let cool before serving.