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Cranberry Jezebel Sauce

Yield Makes about 3 cups
This fabulous sauce doubles as an appetizer when poured over cream cheese and served with assorted crackers.


  • 1 cup water
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 (12-ounce) bag fresh or frozen cranberries
  • 1/2 cup pineapple preserves
  • 3 tablespoons prepared horseradish
  • 1 tablespoon Dijon mustard

How to Make It

  1. Bring first 3 ingredients to a boil, stirring often, in a saucepan over medium-high heat; add cranberries.

  2. Return mixture to a boil. Reduce heat, and simmer, stirring often, 10 minutes or until cranberry skins begin to pop and mixture begins to thicken. Remove from heat.

  3. Stir in preserves, horseradish, and mustard; remove pan from heat, and let sauce cool. Cover and chill until ready to serve.

  4. Note: Sauce may be stored in an airtight container in the refrigerator up to two weeks.