Shelly's Recipe

JEZEBEL SAUCE

Category: Sauces - Miscellaneous

1 (10-oz.) jar apple jelly
1 (10-oz.) jar pineapple jam
1 (5-oz.) jar prepared horseradish
1/4 c. dry English blend mustard
1 tsp dried crushed red pepper

To prepare sauce: Process apple jelly, pineapple jam, horseradish, dry mustard and pepper in a food processor until smoothly blended. Store the blended sauce in a covered glass container under refrigeration for up to 3 weeks. Sauce is best if prepared the day before serving to allow flavor to fully develop. Yields approximately 21/2 cups.

NOTES: To serve: Traditionally, Jezebel Sauce has been served as an appetizer in southern Louisiana. To do so, simply bring prepared sauce to room temperature, pour over softened cream cheese and spread on crackers or Cayenne Toast (see under appetizers).

However, this is a delicious garnish for pork, chicken and boiled shrimp. It also makes a great dip for chicken nuggets.

To use as a glaze for grilled pork or chicken, brush on meat during the last three minutes of cooking. Excellent!