Jezebel Sauce

Jezebel Sauce

This recipe was originally posted on October 10, 2013.  We get quite a bit of Pinterest traffic on this one, so just thought we would share it again for the holidays.  It’s a tasty, easy dish to throw together when you have to take a treat to share at a party.

Here’s a quick and easy appetizer or snack for a party. It’s a spicier take on the traditional cranberry based sauce–you know that’s why it’s named after Jezebel…

Ingredients:
 1 ( 18-oz.) Jar pineapple preserves (couldn’t find these at Food Lion, so I substituted crushed
 pineapple and a little sugar)
1 (18-oz.) Jar apricot preserves
 1/2 cup orange marmalade
1 (5.25-oz.) Jar prepared horseradish (I actually used the 3.5-oz. size which was plenty!)
1 tablespoon dry mustard

  1. In a large bowl, combine preserves, marmalade,horseradish, and dry mustard. Cover and store in refrigerator for up to two weeks. Makes about 3 cups.

     2.  Serve over a brick of cream cheese.

Source:  Paula Deen

Jezebel Sauce
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Ingredients
  1. 1 ( 18-oz.) Jar pineapple preserves (couldn’t find these at Food Lion, so I substituted crushed
  2. pineapple and a little sugar)
  3. 1 (18-oz.) Jar apricot preserves
  4. 1/2 cup orange marmalade
  5. 1 (5.25-oz.) Jar prepared horseradish (I actually used the 3.5-oz. size which was plenty!)
  6. 1 tablespoon dry mustard
Instructions
  1. In a large bowl, combine preserves, marmalade,horseradish, and dry mustard.
  2. Cover and store in refrigerator for up to two weeks.
  3. Serve over a brick of cream cheese.
Mormon Mavens http://www.mormonmavens.com/

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