Friday, April 10, 2009

Jezebel Sauce

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.

Jezebel Sauce


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

Ingredients
  • 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
Instructions

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.

Source: http://deepsouthdish.com

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Posted by on April 10, 2009

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