Cranberry Jezebel Sauce

This fabulous sauce doubles as an appetizer when poured over cream cheese and served with assorted crackers.


Makes about 3 cups

Recipe from

Southern Living


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


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

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.

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

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

November 2003
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