This is the famous Jezebel Sauce – a sweet hot jelly sauce that has multiple uses. I first made it to serve at a buffet dinner, because I thought that the Cornish hens seemed a little plain and needed something to spoon over them to dress them up. Well, the guests put it on the Cornish hens, and shortly they began to put it on the roasted vegetables, pot roast, and, to my great astonishment, the chocolate cake. I used the little bit of leftover sauce on a pot roast sandwich. I think it would be great spooned over reduced fat cream cheese or goat cheese as an appetizer served with crackers – which I am going to make for a gathering his week. And, in addition to its flavor, it’s beautiful and very easy to make and can be made ahead.
The original recipe, from Cooking Light, called for pineapple preserves, which I couldn’t find at the time. So I used apricot-pineapple preserves, which gave it a more orange color, but I think it had much of the same flavor.
Jezebel Sauce
½ cup boiling water
¼ cup dried apricots
2/3 cup pineapple preserves
1/3 cup red pepper jelly
1 Tablespoon Dijon mustard
½ teaspoon prepared horseradish
Pinch of freshly ground black pepper
Combine apricots and1/2 cup boiling water in a bowl. Let stand for 10 minutes. Drain. Finely chop apricots. Combine apricots, preserves, and remaining ingradients in a bowl. Cover and chill.
This makes about 9 two tablespoon servings with 0 grams if fat/serving.
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