The ideal way to cook these is on the grill, but you can also take them out of the marinade and bake them at 350 degrees in the oven. On prime rib, fish, or chicken, this marinade tastes great. Serve with garlic cheese potatoes and a crisp salad for a delicious dinner!
| Prep Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 15 mins |
| Servings: | 24 |
| Yield: | 3 cups |
Ingredients
- 1 (10 ounce) jar apple jelly
- 1 (10 ounce) jar pineapple fruit preserves
- 1 (8 ounce) jar prepared horseradish
- 1 tablespoon ground dry mustard
- 1 teaspoon cracked black pepper
Instructions
- 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.
Reviews
It is a hit whenever I serve it and it is gluten free!!! The recipe is requested so often that I now carry it with me to the parties. The sweet and spicy hot, added atop cream cheese if you choose, is a surprise and attracts most people. I intentionally pour overflow onto the plate when I use cream cheese brick so non dairy folk can skip the cheese. I can’t handle jalapeño spicy but I love this. Sometimes it takes someone who has had it before to encourage others, or if you can get a brave person to try it first the rest will follow. I usually bring home an empty tray. Black Diamond cracked pepper gluten free crackers are my fave dippers and/or celery. Usually I have to contact more than one grocery store to get the jelly and preserves. Some are willing to order it. The last time the challenge amidst covid was apple jelly. Walmart had it. Enjoy!
I so LOVE THIS! I have been looking for the recipe thank you SO much for posting? I make a large batch before Christmas to serve with my Christmas ham with several jars left over to give my family (they love it too)
I’ve made this for years but I use apricot preserves instead of the apple jelly and I don’t add the dry mustard. This is fantastic served over grilled pork tenderloin. Guests inevitably request the recipe.
My family has been making Jezebel sauce for longer than I can remember and it has Always been a huge hit. I had to substitute the pineapple preserves for peach because my store only had sugar-free…it turned out So Yummy! I spread the cream cheese in a Christmas tree shaped platter ad drizzled the sauce like garland..looked cute.
I use a can of cranberry sauce with cranberries in place of the apple jelly, and reduce the horseradish to 4-5 oz, and use this as my ham glaze for the holidays. It is a hit!! This is also good with cream cheese.
As others have noted, way, way too much horseradish. I (silly me) put the whole honkin’ jar of the stuff in without slowly tasting it as I went along and pretty much destroyed the batch.
Made this for a friends baby shower, it turned out great! I can’t get pineapple preserves here so I used a can of crushed pineapple… I didn’t get enough liquid drained out of it, so it was a little too juicy for my taste….also I used an entire can of crushed pineapple and an entire jar of apple jelly and only 4 oz of horseradish and it was a little too spicy for some of the people at the shower. Over all this is a fantastic Recipe and it will be on my list of party foods forever!
My mom always made this on holidays when we had ham. It made a dinner tradition that I continue. I love it and so does one Brother.
This was so good. Spicy though. I have family who are not blessed with the cast iron stomach I have. So maybe a lil less on the horseradish next time.
We just didn’t care for the flavor; it was okay, but wouldn’t make again. Try it and see what you think; it makes a lot; we might have odd tastebuds!
We did not enjoy this one at all! I only used 1/4 or 1/2 of the horseradish but it completely overwhelmed the flavors of the jelly and preserves. It was very hot too. We tried it over cream cheese with crackers but it was still unbearably strong. Very disappointing and a waste of lots of jelly. Only make this one if you know that you really, really love horseradish, or start out with only a couple tablespoons of horseradish and taste it before adding more.
This is great! Sweet and spicy hot!! Will certainly cure what ails you! It makes your eyes water and your nose run. The only thing I did differently was to gently heat everything together before refrigerating before use. A KEEPER!
AWESOME!!!!!!!!!! Years ago I worked at Shoney’s in Nashville. They had a Hawaiian chicken dinner on the menu that had this sauce over it. We would buy it from Shoney’s to have at home with our chicken! Sooooooo stinkin’ good! This has to be the closest thing to their sauce! I’ve been making this for ages now and it is fabulous! Great over cream cheese served with crackers, too!
I’ve used this recipe several times but forgot to review it in the past. I love it. I don’t use an entire jar of horseradish however do add cayenne. I combine half the sauce with 8 oz. softened cream cheese, chill and serve with crackers. Everyone asks for the recipe!
I would like to give this 5 stars but I made it exactly as written and took a taste. It about blew the top of my head off, and believe me, I like hot & spicy foods. I added more pineapple preserves and apple jelly to make it edible. I plan to serve it with our Easter ham tomorrow and am looking forward to serving it atop a block of cream chese later.
I have made a variation of this using apricot preserves and less horseradish. Adjust it to your own tastes. It is great on roast beef, pork, ham and chicken. Since being diabetic I now use sugar free preserves and jelly. Friends and family haven’t a clue it is now sugar free when I gift it to them.
have been making this for years…everyone loves it ——-You spread some of it over a block of cream cheese and serve with crackers… You can usually store it in the fridge for about 2 weeks —
Loved it. I bumped up the quanities, brought everything to a low boil, then canned and processed for gifting. Held up beautifully. Looks gorgeous in the jar. And my is it ever tasty. Used it as a dipping sauce for chicken and with ham slices. Great! Will make again and again!
I make a version of this, but this recipe is in totally the wrong proportions. In my version I use a 10 oz. jar of apricot preserves, 2 oz. horseradish (not the creamy kind), 1 tsp. ground dry mustard, & 2 tsp. ground black pepper. Mix together and pour over an 8 oz. block of cream cheese.
great stuff….very unusual but always gone!
I’ve been making this for years. I actually put a whole bar of cream cheese on a plate and pour the sauce over it. People typically respond cautiously at first (It doesn’t look as yummy as it tastes), but then once tried, it’s the first thing gone and everyone wants the recipe. A perfect blend of sweet and spicy!