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Sauces and Marinades - Jezebelle Sauce



INGREDIENTS
  • 1 ounce dry mustard
  • 2 ounces horseradish
  • 1 (16-ounce) jar pineapple preserves
  • 1 (18-ounce) jar apple jelly

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.
 
 
 
 
Submitted By: Wanda Powers
Lexington
First Farmers Co-op
 
Print 3x5 recipe cards
 
 
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