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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


  1. In a food processor fitted with the steel blade, process all ingredients until blended.
  2. Spoon into jars. Cover and refrigerate until needed, up to 2 weeks.
  3. Serve over a block of cream cheese to be spread on crackers.

Yield: about 2 1/2 cups


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