Jezebel Sauce with Bourbon

Jezebel Sauce is another recipe I knew I would try as soon as I saw the name!

I am obviously a sucker for a kitchy title! Like Dublin Lawyer or Cowboy Candy!

So... this is a classic Southern Sauce, sweet and tangy, pretty much fruity, mustard based but traditionally with some zing from horseradish. Recipes vary greatly in the amount of horseradish to use. I happen to not be a big fan of horseradish so.. I did use some to try to be true to the original recipe concept but I added in candied jalapenos in the form of aforementioned Cowboy Candy! If you like horseradish you can omit the jalapenos and increase the prepared horseradish up to 5 oz or to suit your taste.

The name? Origin unclear but it is assumed that since Jezebel was a woman of ill repute in the Bible it was derived from her character. Menus sometimes describe this as Wicked Jezebel Sauce.

I could not find Pineapple Jam in my store when I went to make this so...not to be deterred... I made my own with this easy jam recipe! It is a small bath recipe so it was perfect to make a bath of Jezebel Sauce with enough to consider a hostess gift or two.

The Apple Jelly, spicy mustard and horseradish were easier to source!

As with the Cowboy Candy - if you water bath the Jezebel Sauce to make it shelf stable is softens the final flavour. It was much tangier in the jar I had just stuck in the fridge. It will keep 2-3 weeks in the fridge or up to a year if canned.

I am going to vote for small batches so I can just keep it in the fridge to take advantage of the extra tang.

Fun With Jezebel Sauce

I have already found many uses for this sauce!

• BBQ Chicken Thighs with Jezebel Sauce
• Air Fryer Cod with Jezebel Sauce.  (It went REALLY well with this tangy Grilled Potato Salad with Mustard Seed Vinaigrette... just sayin'!)
• Slathered on Turkey burgers
• Replace plum sauce for egg rolls or spring rolls

I have yet to try it as a glaze for ham or pork, drizzle it warm over a block of cream cheese, or as a shrimp glaze or dip. But- I can assure you, it won't be long until I do!

Bourbon adds a bit of interest but you can definitely omit it or substitute ginger ale.

Jezebel Sauce

Add a bit of sweet tang to any dish!

Author: Carolyn Hetke

If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

5 from 1 vote

Cook ModePrevent your screen from going dark

SaveSaved!

Print Pin Facebook

Course: Condiments

Cuisine: American

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Resting Time: 8 hours hrs

Total Time: 8 hours hrs 30 minutes mins

Servings: 40 Tbsps

Equipment

• ▢
  Canner or large stock pot -optional

Ingredients

• ▢ 8 oz pineapple jam
• ▢ 8 oz apple jelly Can substitute Apricot jam.
• ▢ 2 Tbsps prepared horseradish See Note 1 below.
• ▢ ⅓ cup Cowboy Candy Optional -See Note 1 below.
• ▢ 6 oz Bold, spicy, brown mustard
• ▢ 1 teaspoon ground black pepper
• ▢ ¼ cup Bourbon optional or substitute ginger ale.

Instructions

• Add all ingredients except Bourbon to a large sauce pan.
• Bring to a simmer over medium/high heat. Reduce heat and simmer about 15 minutes, stirring often. Add the Bourbon and simmer another couple of minutes.
• Transfer to a large clean jar and refrigerate overnight to allow flavours to meld.
• Will keep 2-3 weeks in the fridge.
• See Note 2 below if you wish to can the sauce.

Notes

Note 1:  You can increase the horseradish to 5 oz if you like horseradish.  If you use  5 oz of horseradish you can omit the Cowboy Candy if you like.

Note 2:  If you plan to can the sauce, sterilize canning jars in a 275 degree oven for at least 20 minutes. Sterilize lids in boiling water for 5 minutes just before filling the jars.  Bring water in your canner of large pot to a boil so it is hot when the sauce is ready.  Jars cannot sit directly on the bottom of the pot so use a rack or silicone mat on the bottom of the pot. Water should cover the jars by at least 2 inches.  After filling, wipe jar rims and outer surface clean.  Leave ½ " headspace. Center the lid and screw on band until just finger tight.  Simmer jars 10 minutes.  Remove from the canner with canning tongs.  Allow jars to cool to room temperature in  a draft-free place overnight. You can use the sauce at this point or keep in a dark place for up to a year.

 

Nutrition is per Tablespoon.

Nutrition

Calories: 41kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 72mg | Potassium: 19mg | Fiber: 1g | Sugar: 6g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

Tried this recipe?Mention @thewineloverski or tag #thewineloverski!