Cranberry Jezebel Sauce Recipe
Sweet and tangy. Made with fresh cranberries, brown sugar with a kick from prepared horseradish. Amazing with meat and salmon dishes. Enjoy!
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Ingredients
- 1 Cup Water
- 1/2 Cup Granulated Sugar
- 1/2 Cup Brown sugar
- 15 oz Fresh Cranberries
- 1/2 Cup Pineapple preserves
- 2 Tablespoons Prepared Horseradish
- 1 Teaspoon Dijon mustard
- 2 Cloves
- 1/2 Teaspoon Grated Ginger
- 1 Stick Cinnamon
- A pinch of Salt
Instructions
- Put water and sugar in a saucepan and bring them to a boil. Keep the flame medium-high while stirring often.
- Add cranberries and boil for 10 minutes or until the sauce thickens.
- Remove the pan from the flame. Add mustard, preserves, and horseradish. Let the sauce get cold.
- Wrap and chill for at least 1 hour. Your southern jezebel dip is ready to serve.
Notes
Want an awesome appetizer? Pour this extraordinary Jezebel sauce over cream cheese and serve with crackers.
Also, you can serve it on sandwiches, on bagels with cream cheese, with a pot roast, chicken, pork, or lamb. The list goes on and on. What’s your favorite way to serve cranberry sauce?
Store it in a glass container in the refrigerator for up to two weeks. It also freezes very well. Thaw it completely before you serve.
The cranberry sauce will get stiffer if you cook it for a long time. So, be careful of the cooking time.
The good news is you can use frozen cranberries if fresh ones are not available.
Adjust the use of sugar according to your taste.
Add 1 teaspoon of lemon juice if you love your cranberry sauce more tangy.
Our southern Jezebel sauce is also great with desserts. Spread it on top of your muffins or waffles. I bet you’ll love it.
Nutrition
Calories: 198kcal