She’s tangy, feisty, and positively delicious. For years, Jezebel Sauce has been a staple in my grandmother’s kitchen. She usually served it over cream cheese with crackers (I could eat almost anything over cream cheese with crackers… am I the only one?!?!), but it also makes a delicious accompaniment to ham and other meats. Even better, with only four ingredients and about three minutes of prep time, this recipe will draw you in and leave you wanting more.
My grandmother’s recipe calls for apple jelly and pineapple preserves, though over the years I have substituted other kinds of fruit preserves with great success. Apricot, especially, seems to be a nice variation. You can serve it over simple cream cheese or be creative with goat cheese or brie instead. Whatever the cheese, just dump the sauce on top and serve.
If you like raspberry chipotle sauce, you will enjoy this, too. The sweet and sour of the apple and pineapple, cut by the zing and slight smoky flavor of the horseradish creates a lovely balance of flavors. And, since all you have to do is throw it in a blender or processor, it’s about the easiest thing you can possibly make.
I am actually taking a giant serving of this to my neighborhood block party this evening; it’s perfect for that! You can also serve it alongside your holiday ham or use it to jazz up your sandwiches. Or try putting some in mason jars and giving it as gifts…
So many possibilities. I hope you and your family enjoy it as much as we do!
- 1 jar apple jelly 18 oz
- 1 jar pineapple preserves 18 oz
- 1 jar horseradish 5 oz
- 1 T dry mustard
- Mix ingredients in blender.
Serve over cream cheese, goat cheese, or brie with crackers or as an accompaniment to ham or other meats.