JEZEBEL SAUCE
Traditionally served over a block of cream cheese with crackers. Also good on pork, chicken or ham.
Peach Jezebel Sauce
½ cup peach preserves
½ cup pineapple preserves
½ cup apple jelly
2 tablespoons prepared horseradish
1 teaspoon ground ginger
¼ teaspoon ground black pepper
Instructions
In a small bowl, stir together all ingredients. Cover and refrigerate up to 2 weeks.
JEZEBEL CLASSIC
10 oz jar pineapple preserves
10 oz jar apple jelly
6 oz jar horseradish
1/2 can dry mustard 1 1/2 oz size
1 tsp black pepper
Mix all ingredients together. Chill in refrigerator at least 1 hr. Keep refrigerated. Toss after about a month, but don't worry it never lasts that long.
Jezebel Sauce II
Makes about 2 cups
1 cup Zatarain's Creole Mustard
1/2 cup pineapple preserves
1/2 cup orange marmalade
1/4 cup Zatarain's Prepared Horseradish
Whisk all ingredients in a bowl. Cover and refrigerate until serving.
Jezebel Sauce III
Makes 3 cups
1 cup apple jelly
1 cup pineapple-orange marmalade or pineapple preserves
1 (6-ounce) jar prepared mustard
1 (5-ounce) jar prepared horseradish
1/4 teaspoon pepper
Beat the apple jelly in a mixing bowl at medium speed with an electric mixer until smooth. Add the remaining ingredients and beat at medium speed until blended. Store and chill in an airtight container in the refrigerator.
Gingered Jezebel Sauce
2/3 cup pineapple preserves
1/3 cup apple jelly
2 tablespoons prepared horseradish
1 tablespoon grated fresh ginger
Microwave pineapple preserves and apple jelly in a glass bowl at HIGH 2 minutes or until melted. Stir in remaining ingredients.
Jezebel Sauce III
3/4 cup pear jam or preserves
3/4 cup apricot jam or preserves
1/2 cup prepared horseradish
1 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mustard
1/2 scant teaspoon ground nutmeg
1/8 teaspoon ground cloves
Combine all ingredients in a bowl; mix until smooth. If the jam or preserves have whole chunks of fruit, you may want to purée the sauce in a food processor, or simply chop the fruit by hand. Jezebel sauce will keep for several weeks in the refrigerator.
![]()
1 cup pineapple-orange marmalade or pineapple preserves
1 (6-ounce) jar prepared mustard
1 (5-ounce) jar prepared horseradish
1/4 teaspoon pepper
Beat the apple jelly in a mixing bowl at medium speed with an electric mixer until smooth. Add the remaining ingredients and beat at medium speed until blended. Store and chill in an airtight container in the refrigerator.
Gingered Jezebel Sauce
2/3 cup pineapple preserves
1/3 cup apple jelly
2 tablespoons prepared horseradish
1 tablespoon grated fresh ginger
Microwave pineapple preserves and apple jelly in a glass bowl at HIGH 2 minutes or until melted. Stir in remaining ingredients.
Jezebel Sauce III
3/4 cup pear jam or preserves
3/4 cup apricot jam or preserves
1/2 cup prepared horseradish
1 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mustard
1/2 scant teaspoon ground nutmeg
1/8 teaspoon ground cloves
Combine all ingredients in a bowl; mix until smooth. If the jam or preserves have whole chunks of fruit, you may want to purée the sauce in a food processor, or simply chop the fruit by hand. Jezebel sauce will keep for several weeks in the refrigerator.
No comments:
Post a Comment