Jezebel sauce is one of those perfect party foods, I actually discovered this recipe at a party years ago. I finally got around to making Jezebel sauce, this is one of those sauces that when poured over cream cheese, you have a dish that is ready for a party. What makes this Southern dish special is you can make this spicy and sweet sauce ahead of time, when you make this you will have plenty to put in a pretty jar and bring some to a party.
Jezabel Sauce
Yield:
Jezebel Sauce
Jezebel sauce is both sweet and hot, perfect serve and give as a gift.
Print Pin RatePrep Time: 48 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 10
Calories: 242kcal
Ingredients
- 15 ounces pineapple preserves
- 15 ounces apple jelly
- 3 tablespoons dry mustard
- 1/2 cup prepared horseradish
Instructions
- In a medium sized bowl combine all ingredients and mix well. This will store well for several weeks. When ready to serve pour over cream cheese, and serve with crackers. There are other great uses for this Jezebel sauce recipe, Rachel Ray uses this type of sauce as a glaze for ham. This sauce would be great to dip chicken nuggets into or even try this sauce instead of sweet and sour sauce with egg rolls.Do you have any party favorites that you can't be without? I love to serve dishes like this, easy to prepare and it isn't something you can buy in the store, but yet, this only takes a couple of minutes to prepare.
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Nutrition
Calories: 242kcal | Carbohydrates: 59g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 77mg | Potassium: 95mg | Fiber: 1g | Sugar: 42g | Vitamin C: 12.7% | Calcium: 2.4% | Iron: 2.6%
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LondonLover says
April 20, 2018 at 3:12 amMany thanks for this amazing sauce!
Marilyn A Childers says
October 5, 2017 at 11:24 amStephanie, I want to make this sauce for our church bazaar. I just don’t think “Jezebel” would go over very well. Could you suggest a different name for this sauce? I thank you for a response and your thoughts.
Stephanie says
October 6, 2017 at 4:00 amYou can name is anything you like. You can name it special kicked up sauce, or my Aunt Sally’s sauce 😉 It’s really good, you know I think I am going to make a batch of it soon!
Heather says
December 4, 2012 at 4:59 pmCan this be canned rather than refrigerate? I would love to make this and give it as gifts. Please let me know.
Stephanie manley says
December 5, 2012 at 6:50 amI don’t know if this can be canned. I can say that I have never canned it before.
Susan Entwisle says
September 14, 2012 at 8:13 pmwe do a savory with Picapepper and for an easy sweet I use cherry pie filling,many possibilities.this sounds great,gonna try!
Stephanie says
September 15, 2012 at 6:24 amWow, I really like your ideas about the savory Picapepper sauce. I never thought about this recipe having so many possibilities.
Kristen says
February 13, 2011 at 8:10 amI’m making Jezebel sauce for wedding favors. We will be making them a month in advance. Do we need to can them? Or can we just put them in the mason jars without canning them?
Stephanie says
February 13, 2011 at 8:20 amI think that may be a little bit on the edge of how long this sauce would be good for. Do you think everyone will eat up the sauce immediately? It may be fine.
What a cool wedding favor idea!
k simonds says
December 20, 2010 at 11:01 amTry using the horseradish that has beets in it. (Jarred in the dairy aisle). It makes it a very pretty red color.
Stephanie says
December 20, 2010 at 11:10 amYou have a great idea about the horseradish with beets.
gail says
September 9, 2010 at 8:56 amUsually with Smucker’s other ice cream toppings. I use the recipe w/o cream cheese for a dipping sauce for chicken tenders
Ann says
August 22, 2010 at 9:55 pmI have substituted the pineapple preserves with aprricot or plum preserves as well as orange marmalade. Very tasty!
tonya smith says
August 18, 2010 at 8:30 amMy aunt would make this for Christmas, but hers was red. She used apple jelly and cinnamon. The kick came from chili peppers. I am excited to try your recipe it looks good.
Don Tate says
August 18, 2010 at 7:32 amI pat the horseradish with a paper towel, so as to remove most of the juice. It is more palatable.
Nealla St. Clair says
August 18, 2010 at 6:26 amI’ve always wondered where this sauce got its name. Do you suppose it’s because it’s sweet yet spicy?
Claire says
August 17, 2010 at 8:32 pmI love Jezabel sauce! I have my uncles recipe that I’ve been wanting to put on the blog but I can’t find pineapple preserves here anywhere! For some reason I’ve been reluctant to order it online, who knows why. I’m glad to see it here, you always do a nice job with everything.
You know I found the preserves at the grocery store, I used Smuckers brand. I hope that helps. ~Stephanie