|Nobody seems to know where Jezebel Sauce originated or how it came to arrive at that name, but the combination of apple, pineapple, spicy mustard and horseradish have been a southern favorite for decades.|
Nobody seems to know the true origins of Jezebel Sauce, though Mississippi is one state that lays claim to having invented it, along with Louisiana and several other southern states. I have no idea how it came to be named either, because if you know anything at all about the biblical Jezebel, you know she wasn't a very nice person, so I won't even venture to guess.
All I can tell you is that it's a spicy, sweet and sour taste that we love in the south, somewhat similar to a thin chutney I guess, and a popular condiment down here to eat spread over cream cheese with crackers, or to offer as a condiment at the table for baked ham, pork or chicken. It also makes a nice dipping sauce for fried seafood, coconut shrimp, egg rolls and even chicken nuggets. Just call it apple pineapple sauce if you like.
Recipe: Jezebel Sauce©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour 30 min Yield: About 1 cup
- 1/2 cup apple jelly
- 1/2 cup pineapple preserves
- 1 tablespoon spicy Creole mustard
- 1-1/2 tablespoons prepared horseradish
- Juice of 1/2 a lemon
- Pinch of salt
- Couple dashes hot sauce
Combine well and refrigerate until needed. Spread on toast, pour over a block of softened cream cheese and serve with crackers, or offer as a condiment at the table for baked ham, roasted pork or grilled chicken, or use as a dipping sauce for fried seafood, egg rolls and chicken nuggets.
Cook's Notes: Some recipes are very heavy in mustard. Feel free to increase to taste. Makes about a cup; increase recipe as needed.
Spicy Orange Sauce: Substitute 1 cup of orange marmalade for the apple jelly and pineapple preserves; add the other ingredients, combine and refrigerate.
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©Deep South Dish
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