Jezebel Sauce

This flavorful, easy to make sauce has long been a favorite at Southern cocktail parties dating back to the 1950's.  As an appetizer or snack before dinner, I serve it with cream cheese spread and crackers.  It's always fun when guests ask "what is this?" and I share the name!

  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.

Jezebel Sauce

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.