Jezebel Sauce

Jezebel Sauce Recipe
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

Nutritional Information

Calories 95
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 24.2 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 38 mg
Calcium 2 mg

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.

Note:

Laura Martin,

November 2006
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