"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jezebel Sauce Recipe

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

Contributor:  
Contributor:  
Bob Sharp
Added: Wednesday, October 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (18 oz) jar pineapple preserves
1 (18 oz) jar of apple jelly
1 small can dry mustard (about 3/4 to 1 oz. depending on taste)
1 small jar of horseradish (about 1 1/2 to 2 oz depending on taste)
1 Tbsp cracked pepper

Directions:
Directions:
Combine all ingredients and mix well. Put in jelly jars and refrigerate. This will keep indefinitely. A delicious condiment for any meat.

Personal Notes:
Personal Notes:
This recipe is from a family friend, Mary Ann Serda in Mobile, AL and is a "must" to go with family dinners, especially at Christmas.

 

 

 

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