Monday, August 3, 2009
If you've never had this wonder sauce, you need to try it out. I had read about if for a few years and had even seen it referred to on television before I decided to make a batch. What is it? Jezebel sauce is sweet, spicy, and savory all at once. It puts you in the mind of a honey mustard on steroids.
It contains a varied bunch of ingredients that don't normally share the flavor platform. It is best when served at a party by placing a block of cream cheese on a platter and pouring a couple of cups of Jezebel sauce over it. You guests can then scoop the mixture with crackers. The cream cheese tempers the feistiness of the Jezebel nicely. I have also seen recipes using the sauce with pork or chicken.
It is quite easy to put together, and I keep it refrigerated between servings. This is my version of the recipe, I was torn between apricot or pineapple preserves for the second ingredient, some recipes call for either. I found that Walmart actually carries an apricot/pineapple preserve mixture that worked wonderfully. I hope you enjoy making and eating this sauce, it is great for parties and adding a little zest to baked chicken, pork loin, or something similar. Give it a try and let me know what you think.
12 oz apple jelly
12 oz pineapple/apricot preserves
½ cup horseradish
3 tbsp dry mustard
1 tbsp coarse ground black pepper
½ tsp cayenne pepper
1 tsp Tony Chacere's Creole Seasoning
Mix the jelly and preserves in a bowl, stir in horseradish and blend thoroughly. Mix the dry mustard, black and cayenne peppers, and creole seasoning in a bag or bowl, dump it into the jelly mix, and whisk it together well. Refrigerator until ready to use. CLICK HERE to download the recipe.