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.
- Canner or large stock pot -optional
- 8 oz pineapple jam
- 8 oz apple jelly Can substitute Apricot jam.
- 2 Tbsps prepared horseradish See Note 1 below.
- 1/3 cup Cowboy Candy Optional -See Note 1 below.
- 6 oz Bold, spicy, brown mustard
- 1 Tsp ground black pepper
- 1/4 cup Bourbon optional or substitute ginger ale.
- 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.