It's like ketchup with a whang. I only ever see it called for in recipes from the 60s/70s/80s. You know, the Ladies Home Journal types of "entertaining" recipes for appetizers and side dishes, back in the good old days of the true "Dinner Party."
In fact, I have an awesome meatball appetizer recipe that uses it, along with yellow mustard, currant jelly, lemon juice, and pineapple chunks. I roll that one out every year for our annual Christmas egg nog party.