Jul
21
jezebel sauce
July 21, 2009 | Tagged creole recipes , louisiana recipes , Cheese, sauces & ingredients |
jezebel sauce
Jezebel Sauce
This sauce is an institution in South Louisiana.
1 (10 ounce) jar pineapple preserves (1 cup)
1 (10 ounce) jar apple jelly (1 cup)
1/4 cup dry mustard
1/3 cup prepared horseradish
1 1/2 teaspoons finely-ground black pepper
In a food processor fitted with the steel blade, process all ingredients until blended. Spoon into jars. Cover and refrigerate until needed, up to 2 weeks.
Serve over a block of cream cheese to be spread on crackers.
Makes about 2 1/2 cups.
The whole art of teaching is only the art of awakening the natural curiosity of young minds for the purpose of satisfying it afterwards. — Anatole France
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