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Jezebel Sauce Recipe

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This recipe for Jezebel Sauce, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Rice
Added: Tuesday, January 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup boiling water
1/4 cup dried apricots
2/3 cup pineapple preserves
1/3 cup red pepper jelly
1 Tbsp. Dijon mustard
1/2 tsp. prepared horseradish
dash of freshly ground pepper

Directions:
Directions:
1. Combine 1/2 c. boiling water and apricots in a bowl; let stand 10 minutes. Drain. Finely chop apricots.

2. Combine apricots, preserves, and remaining ingredients in a bowl. Cover and chill.

Number Of Servings:
Number Of Servings:
9
Personal Notes:
Personal Notes:
Great with any meat. We first had this with our late Thanksgiving dinner on Sunday after Bill and Patrick got back from Ireland and the Gallos joined us. It was so good that I made it again to accompany our Christmas dinner of Herb and Garlic crusted Beef Tenderloin.

 

 

 

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