Fiery Jezebel Sauce
Whip up a batch of Fiery Jezebel Sauce using whatever jellies and jams you have in the pantry. Sweet and spicy, quick and easy!
Equipment
- Saucepan
- Food Processor or Blender
- Storage Jars
Ingredients
- 18 oz combination of jelly, jam + preserves
- 3 Tbsp dry mustard
- ¼ cup prepared horseradish
- 1 Tbsp ground black pepper
Instructions
Stove Top This is my preferred method as it makes a chunkier sauce that works well in many uses (see list below).
- Add all ingredients to saucepan.
- Turn heat to low and, stirring, cook until jellies are melted and all ingredients are combined.
- Pour into jars or food containers. Can be used straight away (super yummy warm) or store in the fridge for up to several months.
Food Processor or Blender This makes a smooth, pourable purée which would be nice as a glaze or as a salad dressing ingredient.
- Blend all ingredients together in the work bowl until completely mixed.
- Store as above.
Notes
recipe notes
Ways to use Fiery Jezebel Sauce
- Serve in a cute bowl or crock alongside sliced ham, roast chicken or pork tenderloin
- For a quick and tasty appetizer, spoon over a block of softened cream cheese and serve with crackers HINT: If you forgot to take the cream cheese out of the fridge and it’s super cold, gently heat the J.S. before pouring over. YUM.
- Add to a charcuterie board with salami, thinly sliced ham, various cheeses and baguette slices. Toasted almonds are nice here as well.
- As a glaze for pork tenderloin.
- On a melty grilled cheese sandwich.
- For cocktail parties, my mom made miniature biscuits, topped them with tiny slivers of ham and a dollop of Jezebel sauce. Highly recommended. Of course, this would be equally good with giant size biscuits!
Precautions
- This recipe makes a super Fiery Jezebel Sauce. Feel free to use less black pepper and/or horseradish to start. You can always add more later.
- Please be careful handling the horseradish and black pepper! They are very hot, and have the potential to burn if they get in your eyes.