Jezebel Sauce Recipe

A block of cream cheese is topped with golden, chunky Jezebel Sauce on a plate, with a spoon scooping some of the sweet and tangy sauce along with the creamy cheese.

This classic Southern Jezebel sauce is sweet, tangy, and pungent, made with pineapple preserves, apple jelly, horseradish, and mustard. Serve it over cream cheese with crackers or brush it onto a baked ham.

Prep Time10

Cook Time0

Chill Time8

Course: Appetizer, Condiment, sauce

Cuisine: American

Keyword: ham glaze, horseradish sauce, jezebel sauce, pineapple preserves

Servings: cups

Calories: 780kcal

Author: Mike Hultquist

Ingredients

1 cup pineapple preserves 10-ounce jar
1 cup apple jelly 10-ounce jar
1/4 cup prepared horseradish drained and patted dry
2 teaspoons dry mustard Colman's
1 teaspoon coarse ground black pepper
1 teaspoon crushed red pepper flakes optional
1 teaspoon cider vinegar
Pinch of salt

Instructions

Add the pineapple preserves and apple jelly to a microwave-safe bowl. Microwave 20 to 30 seconds, just until loosened. This makes them much easier to whisk.
Whisk in the dry mustard, black pepper, crushed red pepper flakes, cider vinegar, and salt until smooth.
Stir in the drained horseradish last, off the heat, so it keeps its punch.
Transfer to a jar, cover, and refrigerate overnight to let the flavors come together. Stir before serving.

Notes

Horseradish. A quarter cup gives plenty of pungency with real horseradish flavor, and you can still taste the other ingredients. Use 1/2 cup for more pungency, or cut to 2 or 3 tablespoons for milder. Potency varies a lot by brand and by how long the jar has been open.

Prepared horseradish, not horseradish sauce. Check the label. Creamy horseradish sauce is mostly mayonnaise and won't work for this recipe.

Vinegar. Not traditional, but I add it to balance out the sugar. You do not taste vinegar in the final sauce.

Apricot swap. I tested apricot preserves in place of the pineapple and it's excellent. Peach preserves or orange marmalade work too.

As a glaze. Brush it on ham, pork tenderloin, or chicken during the last 10 to 15 minutes of cooking only. The sugar will burn if you brush it on too early.

Storage. Keeps at least 2 weeks in an airtight jar in the refrigerator. Freezes well in freezer-safe containers for up to 6 months, though low-sugar jelly or preserves can affect the texture.

Nutrition