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
Ingredients
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6 ounces
pineapple preserves
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6 ounces
apple jelly
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5 ounces
prepared horseradish
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2 ounces
yellow mustard (not powdered)
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1/2 teaspoon
freshly ground black pepper
Directions
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In a saucepan over medium heat, combine all ingredients and stir until the preserves melt and the mixture is completely blended.
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Cool to room temperature before storing in a tightly-sealed jar or container in the refrigerator.
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Jezebel sauce keeps for at least 2 months; ingredients may be doubled.
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