Author Notes: A sweet, spicy, sassy sauce to serve over cream cheese or goat cheese with crackers; it's also delicious as a condiment with roasted pork or chicken or a glaze for ham. You can take it to the next level with homemade preserves, or buy pre-made ingredients.
This is a classic recipe and many versions can be found online; my family's recipe, a Christmas Eve staple for three decades, has an extra kick from a higher percentage of horseradish. —cook.can.read
ounces pineapple preserves
ounces apple jelly
ounces prepared horseradish
ounces yellow mustard (not powdered)
teaspoon freshly ground black pepper
- In a saucepan over medium heat, combine all ingredients and stir until the preserves melt and the mixture is completely blended.
- Cool to room temperature before storing in a tightly-sealed jar or container in the refrigerator.
- Jezebel sauce keeps for at least 2 months; ingredients may be doubled.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer