Jezebel Sauce Recipe - Cooking Index
Jezebel Sauce Recipe - Cooking Index
| 18 oz | 511g | Pineapple preserves |
| 18 oz | 511g | Apple jelly |
| 1 | Dry mustard | |
| 1 | Horseradish | |
| 1 tablespoon | 15ml | Cracked black pepper |
Combine all ingredients; blend well. Put in jelly jars and refrigerate. This will keep indefinitely.
This is out of my Cotton Country cookbook, and it's in several others done pretty much the same way. I don't usually put the pepper in. I put it all in my food processor and whiz it around on high until it's all mixed. While you can use it to accompany meats, I usually serve it as an hors d'oeuvre. I pour it over a block of cream cheese, then grind black pepper over the top, and serve it on crackers.
Source:
Cindy Robinson
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