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

I am sure Mama will forgive you're being silly! I am wondering what you would eat that sauce on? Maybe pork? I have never heard of it, although it sounds different and kinda got a kick to it!

Hey - I happen to resemble that! LOL

and here's my recipe for Jezebel sauce:

1.2 oz. dry mustard
4 oz. jar horseradish
16 oz. jar pineapple preserves (use any flavor you like)
16 oz. jar apple jelly (stay only with apple jelly)

Make paste of dry mustard and horseradish
Add pineapple and apple jelly
Stir by hand until thoroughly mixed
Sauce will keep for several months in refrigerator
Makes 1 quart


BTW - Hey Kev - I posted 4 cake recipes for you - I don't care which order you make them in - Just call me when they are done! LOL

and you can bring them to th HOEdown at Cathy's this weekend!

PARTY TIME!

Mama's on a roll..........................