There’s always grins, a smirk and a comment or two that it’s named Jezebel – since it’s sweet, spicy with a dose of heat that tends to remind one of that infamous woman from the book of Kings. Over the past couple of years I’ve found a few new ways to serve up Jezebel sauce and oh my goodness, y’all have got to give it a try on burgers, as a glaze for ham or as a little something on the side with chicken or beef. It’s always fun when something old becomes new again.
Sweet and tangy Jezebel sauce with cream cheese.
- 1 12 ounce jar pineapple preserves
- 1 12 ounce jar apple jelly
- 1/2 cup prepared horseradish - drained
- 4 tablespoons dry mustard
- 1/4 teaspoon fresh cracked pepper
Whisk pineapple preserves, apple jelly, horseradish and mustard together in a small bowl until well blended.
Add cracked pepper.
Cover and refrigerate until ready to serve.
Will keep refrigerated for up to 2 weeks.