Research indicates that this sauce (also
referred to as Jezebel) was a Southern staple back in the 50s and 60s so I
guess you might say it is an “oldie but goodie.”
This palate pleasing sauce is always a hit
at parties and is a quick fix appetizer as once made, you just pour it over
whatever size of cream cheese block that the situation warrants. (I’ve even
shaped the block of cream cheese into seasonal leaves or Christmas tree shapes.)
JAZZABELL
1 (18
oz.) jar apricot preserves (or use pineapple or peach preserves)
1 (18
oz.) jar apple jelly
1 to 2
tablespoons dry mustard
1 small
(2.5 oz.) jar horseradish
1
tablespoon cracked black pepper
For
serving:
2 to 3
large (8 oz.) cream cheese blocks
Assorted
crackers
- Combine
all ingredients and refrigerate. Keeps for weeks in refrigerator.
- To serve: Pour sauce over cream cheese and serve with crackers.
Recipe without photos . . .
JAZZABELL
1 (18 oz.) jar apricot preserves (or use pineapple or peach preserves)
1 (18 oz.) jar apple jelly
1 to 2 tablespoons dry mustard
1 small (2.5 oz.) jar horseradish
1 tablespoon cracked pepper
For serving:
2 to 3 large (8 oz.) cream cheese blocks
Assorted crackers
- Combine all ingredients and refrigerate. Keeps for weeks in refrigerator.
- To serve: Pour sauce over cream cheese and serve with crackers.
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