Jezebel Sauce

1 Review
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Becky Luigart-Stayner
Yield:
9 servings (serving size: about 2 tablespoons)
Laura Martin
November 2006
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 1

Combine 1/2 cup boiling water and apricots in a bowl; let stand 10 minutes. Drain. Finely chop apricots.

Step 2

Combine apricots, preserves, and remaining ingredients in a bowl. Cover and chill.

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