Jezebel Sauce

I get a lot of requests for the history of this sauce, and I’m sorry to say that after years of trying, I am no closer to figuring out where it came from.

You find it in cookbooks from Louisiana back to the 1950s at least, and it probably goes back farther than that.

Jezebel sauce can be served as a side to pork, beef, or chicken, or it can be poured over cream cheese and eaten like a dip with crackers.

1 (10 oz ) jar pineapple or apricot preserves
1 (10 oz ) jar apple jelly
1/3 cup prepared horseradish
1/4 cup dry mustard,
2 teaspoons finely ground black pepper

Place ingredients in food processor and pulse until smooth. Spoon into clean glass jars. Cover and refrigerate for up to two weeks.

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