The Gourmet Librarian
The "Gourmet Librarian" is a monthly series on the CCPL Website
June 2008
Jezebel Sauce
It's been awhile since I delivered a good appetizer recipe. I was reminded of one of my favorites recently while attending a graduation party. Jezebel Sauce is a very versatile sauce that I first sampled while attending a Renaissance Festival in my home state of Michigan. We were wandering through the various festival booths and came across a booth called Wenchworks, which specialized in herbs, soaps, jams, and other delectable goodies. They were offering samples of some of their tasty treats, and I'm all over free samples - especially when it involves discovering new foods! Before me was a jar of this beautiful golden sauce, poured over a block of cream cheese with a bowl of crackers to spread the mixture on. It was delicious from the first bite, and it became a yearly tradition of mine to purchase a jar or two of Jezebel Sauce for special occasions. Years later, I came across a recipe for Jezebel Sauce. Now instead of driving to Michigan, I can just head to my local Kroger and purchase the very simple ingredients to make a batch.
See You Next Month! Meet Me In The Kitchen!
Lisa, The Gourmet Librarian
Jezebel Sauce
Ingredients:
- 1, 18-ounce jar of apple jelly
- 1, 16-ounce jar of pineapple or apricot preserves
- 1, 5-ounce jar of horseradish
- 1 tablespoon of dry mustard
- Pepper to taste
Directions:
In a small bowl mix the ingredients. Refrigerate for several hours or overnight. Pour over a block of cream cheese and serve with crackers.
Note:
Last week, I went to a graduation party and the hosts happened to have a huge block of cream cheese with a delicious, golden sauce poured over it. I asked if it happened to be Jezebel sauce. They replied it was, but it was a variation of their usual recipe. Instead of pineapple preserves, they had used peach preserves. This also makes a great sauce to pour over pork chops, ham, or grilled chicken.