Рецепт Football Friday: Cranberry Jezebel Sauce
Welcome Back to Football Friday
and the Game Day Recipe~
Jezebel Sauce is a popular Southern favorite, eaten along side meat and vegetables such as: Country Ham, Fried Chicken and Black-eyed peas. There are probably as many recipes for Jezebel Sauce as there are recipes for Fried Chicken.
So, What the heck is Jezebel Sauce?
Jezebel sauce is a hot, sweet and spicy condiment named after that bad girl of the Bible. The original bad girl....Jezebel. Jezebel was something else indeed. She caused havoc and stirred things up everywhere she went. You can also say the same thing about this sauce that is her namesake. Sweet, spicy and with a kick of heat but very delicious and addictive.
During the cocktail parties of the 80's, when just about everything and anything was pour over a block of cream cheese, this sauce was a favorite hor d'oeuvre. Arranged on a platter and surrounded by buttery crackers, this appetizer never goes out of style.
Make this version of Jezebel Sauce using a favorite of mine, Cranberries. "Northern-style" Jezebel Sauce is the perfect appetizer to serve during the Holiday Season. Cranberries and chili sauce give this sauce it's beautiful red color. Serve this gorgeous crimson sauce on a green plate for a festive look.
- Northern Cranberry Jezebel Sauce~
- 1 cup water
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- pinch of salt
- 1 t lime juice
- 1 (12 oz) package fresh or frozen cranberries
- 4 T chili sauce
- 1 T Dijon or Dusseldorf mustard
- 1 t prepared horseradish
- 8 oz cream cheese, soften
- Assorted crackers
- Combine first 5 ingredients in a large saucepan
- Bring to a boil over medium heat
- Stir in cranberries
- Return to a boil and cook, stirring occasionally, 10 minutes
- Remove from heat
- Cool
- Stir in chili sauce, mustard and horseradish
- Cover and chill for several hours
- To serve, place cream cheese on a serving plate
- Pour sauce over cream cheese and
- Serve with crackers
- Jezebel Sauce~
- 1/2 cup apple jelly
- 1/2 cup pineapple preserves
- 3 T prepared horseradish
- 1 1/2 t dry mustard
Combine all ingredients in a small bowl. Whisk together. Refrigerate several hours or overnight to allow flavors to blend. Serve with ham, vegetables or as an appetizer.