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
More From Cooking Light
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
Ingredients
- 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
Preparation
- Combine 1/2 cup boiling water and apricots in a bowl; let stand 10 minutes. Drain. Finely chop apricots.
- Combine apricots, preserves, and remaining ingredients in a bowl. Cover and chill.
Jezebel Sauce Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads, Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- OCCASION: Autumn, Christmas, Thanksgiving, Winter
- PUBLICATION: Cooking Light
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