Cranberry Jezebel Sauce

Cranberry Jezebel Sauce Recipe

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Joey Urey


From "Southern Living" November 2003.

Make a wonderful holiday gift

Serve with ham, turkey etc

This fabulous sauce doubles as an appetizer when poured over cream cheese and served with assorted crackes.


★★★★★ 1 vote

Makes about 3 cups
5 Min
15 Min


  • 1 c
  • 1/2 c
    granulated sugar
  • 1/2 c
    brown sugar, firmly packed
  • 1 pkg
    (12 oz) fresh or frozen cranberries
  • 1/2 c
    pineapple preserves
  • 3 Tbsp
    prepared horseradish - not creamed
  • 1 Tbsp
    dijon mustard

How to Make Cranberry Jezebel Sauce


  1. Bring water and sugars to a boil. Stir often in saucepan over medium-high heat
  2. Add cranberries and return to a boil.
  3. Reduce heat and simmer, stirring often - about 10 minutes or until cranberry skins begin to pop and mixture begins to thicken.
  4. Remove pan from heat
  5. Stir in preserves, horseradish and mustard, letting sauce cool
  6. Cover and chill until ready to use.

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