This is a snap to throw together, and it is just delicious on meats, over a block of cream cheese and used as a spread, or just about anything else that you can imagine.
Jezebel Sauce
1 5-oz. jar pineapple preserves
1 5-oz. jar apple jelly
1 5-oz. jar prepared mustard
1 4-oz. jar prepared horseradish
1 tsp. kosher salt
Combine all in a saucepan and heat over medium until the mixture is hot & bubbly. Carefully pour the sauce into clean jars and allow to cool. Place the lids on the jars and store in the refrigerator for up to two weeks.
These also make wonderful homemade hostess gifts.
1 comment:
Hey Marcus,
The Jezabel Sauce looks great. That may be one of the things I try with the shrimp and grits project. Love the Martha Foose website. Gotta get that book.
Later
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