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Sauces and Marinades -
Jezebelle Sauce
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| INGREDIENTS |
- 1 ounce dry mustard
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2 ounces horseradish
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1 (16-ounce) jar pineapple preserves
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1 (18-ounce) jar apple jelly
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| INSTRUCTIONS |
Make a paste with mustard and horseradish. Combine jelly and preserves, add the paste mixture, and stir until smooth. Serve over about ¾ cup softened cream cheese with wheat thin crackers.
Sauce can also be used to glaze a ham or just as a dipping sauce for baked ham or tenderloin roast. Will keep for months.
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