Jezebel Sauce
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Author Notes: This Southern-style condiment is an impertinent hussy of a sauce which contrasts silky sweetness with a lot of bite. Traditionally served with cream cheese on crackers, it can be used in a number of ways. It is great on a hamburger. It makes a zesty glaze for grilled meats. It is perfect with fried foods. It complements sweet potatoes and winter squash. I sometimes wonder whether it would work as an ice cream topping??!!? - friendlyoaks
Makes about two cups
- 1 cup apple jelly
- 1/2 cup pineapple preserves
- 1/2 cup orange marmalade
- 2 tablespoons prepared horseradish
- 1/4 cup dry mustard (such as Colman's)
- Fresh cracked pepper to taste
- Over low heat, melt together the jelly, preserves, and marmalade.
- Stir in the remaining ingredients.
- Spoon into clean glass jar(s) and store in refrigerator.
- This recipe was entered in the contest for Your Best Condiment
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over 2 years ago epicureanodyssey
LOVE Jezebel Sauce. I like the fact you mix 3 fruits as I've always used just pineapple preserves. Will give this a whirl next time I make this! We love it served with a sprial-cut ham or smoked turkey.
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Wow, this is interesting! I have quite a few jars of carrot and parsnip marmalade (full of orange zest) . . . do you think that would work instead of the pineapple preserves plus orange marmalade? Not sure I can handle a whole quarter cup of dry mustard, though, so I think I'll start with half that amount and add gradually. How long does it take for the flavors to come together? Thanks!! ;o)
over 2 years ago friendlyoaks
AntoniaJames thank you for your interest in this recipe. I have seen versions that use peach preserves instead of marmalade, but all versions I have seen have included the pineapple preserves. To answer your question - I think your own marmalade would work great. You will not have the candied pineapple flavor, but you will have something else which sounds equally good. I think the parsnips with their earthy tones would add a good contrast to the overall sweetness of the sauce. Keep in mind, however, that this advice comes from someone who believes recipes are concept-statements, not directives, and therefore never follows a recipe as written and adjusts freely for what is at hand. About the mustard, I just remind myself that 1/4 cup is only 4 tablespoons. It will depend on how sour you like sweet/sour. I don't really have an answer about flavor-melding because I have always stored before using. I imagine a day or two would be adequate.