"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Jezabel Sauce Recipe

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This recipe for Jezabel Sauce, by , is from Katie's Cookbook, May 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marianne Rice Morrison
Added: Sunday, June 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 12 oz. pineapple and apricot preserve
1 12 oz. jar orange marmalade
1 20 oz. jar apple jelly
1 5 oz. jar horseradish
3 T. dry mustard
1 T. cracked black pepper

Directions:
Directions:
Whisk together and put in jars. Use over cream cheese (8 ounces). Serve with Ritz crackers.

Keeps for months in refrigerator

 

 

 

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