It's not the holiday season for me without a bowl of Jezebel Sauce in the refrigerator. The sauce became popular back in the 1950s. The name perhaps comes from the spicy, but sweet, combination of flavors in reference to the famous Biblical queen.
This is one of the easiest appetizers you can have on hand for drop in company. I love to serve it in a pretty bowl with a block of softened cream cheese and an assortment of crackers.
It is also delicious as a glaze for baked ham or pork chops or as spicy dipping sauce for boiled shrimp!
Pineapple preserves or apricot preserves may be used, but I prefer apricot. The amount of heat depends on the amount of horseradish you use. I love the spiciness, so I go a little heavy-handed. Taste as you go. You can always add more to get the exact flavor you'd like. The recipe as written makes a LOT. Feel free to half the amounts.
1 - 18 oz. jar apple jelly
1 - 18 oz. jar apricot (or pineapple) preserves
5 T. creamy prepared horseradish
1 T. freshly ground black pepper
1 - 2 T. ground dry mustard
In a medium bowl, whisk together all ingredients. Taste and add additional horseradish, black pepper, and/or dry mustard. Cover and refrigerate for several hours to allow flavors to meld.
Keep refrigerated for up to two weeks.
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I've never made that. I have always just used my homemade pepper jelly sauce. Will have to try it sometime.
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