chubbyalaskagriz
New member
While reading a couple New Orleans/Mississpi Delta cookbooks (links for the 2 books below, if ya wanna check-em out) a while back I “discovered” a sauce I’d never heard of before that sounded intriguing. Sounds like it comes from a long tradition…
Here’s a recipe I found- are any of you familiar? What do you use it for? Is this recipe similar to yours?
Jezebel Sauce
1 (10 ounce) jar apple jelly
1 (10 ounce) jar pineapple fruit preserves
1 (8 ounce) jar prepared horseradish
1 tablespoon ground dry mustard
1 teaspoon cracked black pepper
In a small bowl, mix together apple jelly, pineapple fruit preserves, prepared horseradish, ground dry mustard and cracked black pepper. Cover and refrigerate 8 hours, or overnight, before serving.
Amazon.com: Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook: Martha Hall Foose: Books
Amazon.com: Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans: Susan Spicer, Paula Disbrowe: Books
Here’s a recipe I found- are any of you familiar? What do you use it for? Is this recipe similar to yours?
Jezebel Sauce
1 (10 ounce) jar apple jelly
1 (10 ounce) jar pineapple fruit preserves
1 (8 ounce) jar prepared horseradish
1 tablespoon ground dry mustard
1 teaspoon cracked black pepper
In a small bowl, mix together apple jelly, pineapple fruit preserves, prepared horseradish, ground dry mustard and cracked black pepper. Cover and refrigerate 8 hours, or overnight, before serving.
Amazon.com: Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook: Martha Hall Foose: Books
Amazon.com: Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans: Susan Spicer, Paula Disbrowe: Books