Cranberry Jezebel Sauce
Cranberry Jezebel Sauce
Welcome Back to Football Friday and the Game Day Recipe. Jezebel Sauce is a popular Southern favorite, eaten alongside meat and vegetables such as: country ham, fried chicken and black-eyed peas. Cranberry Jezebel Sauce is our version of this southern classic. There are probably as many recipes for Jezebel sauce as there are for fried chicken but what exactly is Jezebel sauce.
Jezebel sauce is a hot, sweet and spicy condiment named after that bad girl of the Bible. The original bad girl, Jezebel. Jezebel was something else indeed. She caused havoc and stirred things up everywhere she went. You can also say the same thing about this sauce that is her namesake. Sweet yet spicy with just the amount heat but very delicious and addictive all the same.
During the 80’s
During the cocktail parties of the 80’s, when every sauce imaginable was poured over a block of cream cheese, Jezebel sauce became a favorite. Jezebel sauce poured over cream cheese, arranged on a platter and surrounded by buttery crackers is an appetizer that never goes out of style.
Make this version of Jezebel Sauce using a favorite of mine, cranberries. “Northern-style” Jezebel Sauce is the perfect sauce to serve during the holiday season. Cranberries and chili sauce give this sauce it’s beautiful red color. Serve this gorgeous crimson sauce on a green plate for a festive look. Sweet and spicy yet tart and tangy, this sauce will please everyone.
- 1 cup water
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- pinch of salt
- 1 teaspoon lime juice
- 1 (12 oz) package fresh or frozen cranberries
- 4 tablespoons chili sauce (from bottle)
- 1 tablespoon Dijon or Dusseldorf mustard
- 1 teaspoon prepared horseradish
- 1 (8 oz) package cream cheese, room temperature
- Combine first 5 ingredients in a large saucepan. Bring to a boil over medium heat. Stir in cranberries. Return to a boil and cook, stirring occasionally, 10 minutes. Remove from heat, cool. Stir in chili sauce, mustard and horseradish. Cover and chill for several hours.
- To serve, place softened cream cheese on a serving plate. Pour sauce over cream cheese and serve with crackers
Classic Jezebel Sauce
- 1/2 cup apple jelly
- 1/2 cup pineapple preserves
- 3 tablespoons prepared horseradish
- 1 1/2 teaspoons dry mustard
- Combine all ingredients in a small bowl, whisk together.
- Refrigerate several hours or overnight to allow flavors to blend.
- Serve with ham, vegetables or as an appetizer with crackers.
Düsseldorf mustard from Koop’s Mustard. For a delicious cocktail made with cranberries, give this a try; Cranberry Rhubarb Liqueur Revisited
17 Comments on “Cranberry Jezebel Sauce”
Great blog here! Also your web site loads up fast! What host are you using? Can I get your affiliate link to your host? I wish my site loaded up as quickly as yours lol
I have been with BigScoots since I moved to WordPress 4 years ago. I don’t have an affiliate link but I’ve not had one problem with them. Lynn
Has anyone tried canning this? If so, please share the particulars 🙂
Fantastic question!! I have never tried it but I don’t see why not. I’ve canned cranberry relish and it turned out super. Lynn
Fun post, Lynn. I love your northern version with cranberries!
This sounds like a terrific sauce and I have leftover cranberries. Pinned. Thanks for sharing this with us on Weekend Bites.
Hi Diane~ Hope you get a chance to try this recipe~ Happy Holidays~ Lynn
Love the combo of sweet and spicy. found you on the Weekend Social
Hi Audrey~ Thanks for stopping by and Happy Holidays~ Lynn
The 80's certainly were fun! This sauce sounds great with the sweet and spicy. xo Catherine
The 80's most certainly were fun Catherine…the fact that I was a lot younger, may have something to do with it:) Happy Holidays Catherine~ Lynn
This sauce is so pretty and tasty! I'd love it if you shared this at Holiday Best with Tumbleweed Contessa.
Thanks for the invite Linda~ I'll stop by and see what's cookin':) Lynn
Lovely, interesting recipe and a great post read! Pinning this! Stopping by from the weekend social Link party.
Thanks so much for stopping by~ Happy Holidays~
This sounds like something I need to make soon. Yummy. How important is the horseradish to the recipe? My husband won't touch it otherwise 🙂 Thanks for sharing on Weekend Bites!
Hi Adelina~ As long as you use the chili sauce you can keep the horseradish sauce out:) This recipe sounds a bit strange but it's really delicious~ Lynn