Cranberry Jezebel Sauce Recipes

JEZEBEL CRANBERRY SAUCE

Steps:

• Combine water, sugars and cranberries in a medium saucepan.
• Bring to a boil, then turn down to a simmer.
• Cook for 12 minutes, until the cranberries have popped and mixture is thickened.
• Put through a food mill or sieve.
• Let cool, then add mustard, horseradish and orange juice.

TRADITIONAL CRANBERRY JEZEBEL SAUCE

Steps:

• Combine water and sugars in a medium saucepan.
• Bring to a boil 0ver medium heat.
• Add cranberries and return to a boil.
• Cook for 10 minutes, stirring ocasionally.
• Cool to room temperature.
• Stir horseradish and mustard into cranberry mixture, cover and chill.
• Garnish with mint sprigs.
• Serve over light cream cheese with crackers.

PERFECT CRANBERRY SAUCE

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

JEZEBEL SAUCE

Steps:

• In a small bowl, mix together apple jelly, pineapple fruit preserves, prepared horseradish, ground dry mustard and cracked black pepper. Cover and refrigerate 8 hours, or overnight, before serving.

CRANBERRY JEZEBEL SAUCE

Steps:

• 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.