Jezebel sauce recipe

Jezebel Sauce recipe

This article was published by: Matthew

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Ingredients:

One 12-ounce jar apple jelly

One 12-ounce jar apricot preserves

1 small can dry mustard (1/4 cup plus 2 teaspoons), e.g., Coleman brand

1/2 to 3/4 teaspoon cracked red pepper

One 5-ounce jar horseradish, hot

3 Tablespoons honey

Instructions:

Mix all ingredients in a blender or food processor. Store in refrigerator in a glass jar. Keeps infinitely. Use as sauce for baked ham, as a glaze for chicken or pork chops, over cream cheese with crackers, or as a dip for boiled shrimp.