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Jezebel Sauce

by:
August 26, 2010
0
0 Ratings
  • Makes about two cups
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

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Ingredients
  • 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
Directions
  1. Over low heat, melt together the jelly, preserves, and marmalade.
  2. Stir in the remaining ingredients.
  3. Spoon into clean glass jar(s) and store in refrigerator.
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4 Reviews

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lawprof June 16, 2013
I just made this two weeks ago and first used it on crackers with cream cheese as suggested, and then as a glaze on barbecued jumbo shrimp. It was outstanding! Don't be afraid of the 1/4 of dry mustard - it seems like a lot, but its balanced by the sweetness of the preserves. I used Coleman's English mustard power. The sauce has some bite, but not too much.
epicureanodyssey September 12, 2010
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.
AntoniaJames August 26, 2010
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)
friendlyoaks August 27, 2010
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.