Jezebel Sauce
Ingredients
- 1 (10 ounce) jar apple jelly
- 1 (10 ounce) jar pineapple fruit preserves
- 1 (8 ounce) jar prepared horseradish
- 1 tablespoon ground dry mustard
- 1 teaspoon cracked black pepper
Step-by-Step Instructions
- In a small bowl, mix together apple jelly, pineapple fruit preserves, prepared horseradish, ground dry mustard and cracked black pepper until well combined. Cover and refrigerate 8 hours or overnight before serving to allow flavors to blend.
Common Problems and Solutions
Q: Why does my jezebel sauce taste too sweet?
A: The balance between sweet and spicy is key. If it's too sweet, add an extra tablespoon or two of horseradish to kick up the heat and balance the apple jelly and pineapple preserves.
Q: Can I serve this immediately after mixing?
A: You can, but it's much better after chilling overnight. The flavors need time to marry together—the horseradish mellows slightly and the mustard blooms. It's worth the wait.
Tips and Techniques
Serve this over a block of cream cheese with crackers for an instant party appetizer. The sauce also works beautifully as a glaze for baked pork chops or ham—brush it on during the last 15 minutes of cooking.
Ingredient Substitutions
- apple jelly: apricot preserves or peach preserves
- pineapple fruit preserves: orange marmalade
- prepared horseradish: creamy horseradish sauce
Equipment Needed
- mixing bowl
- spoon
- airtight container for refrigeration
Historical Context
Jezebel sauce became popular across the South in the mid-20th century as an easy make-ahead appetizer sauce. It’s a fixture at holiday gatherings and church socials throughout Louisiana and beyond.
