Jezebel Sauce

Becky Luigart-Stayner

Serve this piquant sauce with roast chicken, pork, or lamb for a delicious main dish, or pair it with Neufchâtel or goat cheese and crackers for an appetizer.

Yield: 9 servings (serving size: about 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 95
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 24.2g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 38mg
  • Calcium: 2mg


  • 1/2 cup boiling water
  • 1/4 cup dried apricots
  • 2/3 cup pineapple preserves
  • 1/3 cup red pepper jelly
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon prepared horseradish
  • Dash of freshly ground black pepper


  1. Combine 1/2 cup boiling water and apricots in a bowl; let stand 10 minutes. Drain. Finely chop apricots.
  2. Combine apricots, preserves, and remaining ingredients in a bowl. Cover and chill.
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