APT20: Jezebel Sauce
One definition of jezebel is a “wicked, shameless woman.” A better definition is the delightfully decadent sweet and sour dip called Jezebel Sauce.
Jezebel Sauce has its origins in the Deep South of the U.S. from the 1950s. Although I come from a long line of Northerners, this recipe became a part of my family when my sister’s friend — whose family was from Louisiana — gave us some and we fell in love with it.
To this day, it is not a holiday for me unless there is Jezebel Sauce.
Ingredients:
- apple jelly
- pineapple preserves
- fresh, prepared horseradish
This is important. You do not want “cream style” horseradish. You want “fresh grated, prepared” horseradish. These jars are always in the refrigerated section of a supermarket. Sometimes they are placed in the meat area, other times they are in the dairy area. I prefer Kelchner’s but I think that’s local to Pennsylvania. Gold’s may be available more widely. If you are still having a hard time finding it, try the Kosher section if your supermarket has one. Regardless of brand, you want a bottle of the cold, fresh, prepared horseradish. - dry mustard
I prefer the British brand of Colman’s of Norwich. - (optional) black pepper
The addition of black pepper can make the dip a little darker, and I like a bright orange/yellow color. You could try white pepper, if you want to add this ingredient.
Directions:
- Combine 10 oz of apple jelly, 10 oz of pineapple preserves, 1 heaping Tablespoon of dry mustard, 8 oz of fresh horseradish into a bowl and mix well by hand with a fork until blended. NOTE: do not use a hand mixer, do not over-mix. This should not be too runny, but well-blended.
- Store your well-blended mixture in jars or a covered dish and put it in the refrigerator.
- For maximum flavor and consistency, make this at least one day ahead before serving. The more days in advance, the better, in my opinion.
Serve:
My favorite way to enjoy this is to put some cream cheese on a Triscuit and dollop some Jezebel Sauce. Some folks prefer RITZ crackers. Use whatever you have or prefer.
Other Uses:
If you have extra Jezebel Sauce, or just don’t care for it on a cracker, this goes well with fish, seafood, or poultry as a glaze or dipping sauce. (I don’t eat pork or much read meat, so I don’t know how well it pairs with that.) I do know that Jezebel Sauce is amazing with shrimp, and also with brie. Yum!
Typically, Jezebel Sauce doesn’t last long in my house, so I don’t know for how long it can keep. Assume that you will need to finish it within a week. I’ve never tried freezing it.
Enjoy!
