Recipe: Jezebel Sauce (using apple jelly, pineapple preserves, and horseradish)
Toppings - Sauces and GraviesJEZEBEL SAUCE
1 (16 oz.) jar apple jelly
1 (12 oz.) jar pineapple preserves
1 (8 oz.) jar prepared horseradish
2 tbsp. ground mustard
1 tbsp. ground black pepper
2 pkg. (8 oz. each) cream cheese, softened
Combine all ingredients except cream cheese. Let sit for 30 minutes.
Pour sauce over cream cheese and serve with crackers.
This sauce can also be used as a marinade for fish, poultry and pork. When using as a marinade, reserve at least one cup that can be warmed and poured over as a sauce.
Use a glass container to store the sauce and it will keep about a month in the refrigerator.
Servings: 20
Source: The Association for Dressing and Sauces
1 (16 oz.) jar apple jelly
1 (12 oz.) jar pineapple preserves
1 (8 oz.) jar prepared horseradish
2 tbsp. ground mustard
1 tbsp. ground black pepper
2 pkg. (8 oz. each) cream cheese, softened
Combine all ingredients except cream cheese. Let sit for 30 minutes.
Pour sauce over cream cheese and serve with crackers.
This sauce can also be used as a marinade for fish, poultry and pork. When using as a marinade, reserve at least one cup that can be warmed and poured over as a sauce.
Use a glass container to store the sauce and it will keep about a month in the refrigerator.
Servings: 20
Source: The Association for Dressing and Sauces
MsgID: 3138862
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (38)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (38)
Board: Daily Recipe Swap at Recipelink.com
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