Traditional Cranberry Jezebel Sauce

Name: Traditional Cranberry Jezebel Sauce
Prep time: 30 min
Total time: 30 min
Yield: 6-8 serving(s)
Ingredients: 1 cup water; 1/2 cup granulated sugar; 1/2 cup packed brown sugar; 12 ounces fresh cranberries or 12 ounces frozen cranberries; 3 tablespoons prepared horseradish; 1 tablespoon Dijon mustard; mint sprig

Submitted by susie cooks

"A little twist on the normal jezebel sauce. It is very addictive. It is also great served with poultry."

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Ready In:: 30mins
Ingredients:: 7
Serves:: 6-8

ingredients

1 cup water
¹⁄₂ cup granulated sugar
¹⁄₂ cup packed brown sugar
12 ounces fresh cranberries or 12 ounces frozen cranberries
3 tablespoons prepared horseradish
1 tablespoon Dijon mustard
mint sprig

directions

Combine water and sugars in a medium saucepan.
Bring to a boil 0ver medium heat.
Add cranberries and return to a boil.
Cook for 10 minutes, stirring ocasionally.
Cool to room temperature.
Stir horseradish and mustard into cranberry mixture, cover and chill.
Garnish with mint sprigs.
Serve over light cream cheese with crackers.

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Reviews

Yum! Can't wait to try this with beef or pork and on sandwiches. Thanks for posting.

Lucky in Bayview
Fantastic! Made for the second time this year. Incredible with Thanksgiving meal. Thanks!

bzsoccermom
Very good! I didn't change a thing!!!! Perfect with our Christmas turkey dinner!

Charmie777
BIG hit this Thanksgiving. Several guests asked for the recipe. Really good with the turkey, bet it would be SUPER with prime rib!

nanpie
Cranberry fans here too - love this combination! Always amazed how another of our favorites - horseradish - combines to make for great taste in so many sauces and marinades. Always stash bags of cranberries in the freezer when they are offered at holiday time as we enjoy cranberries year around. Thank you for a new to us cranberry sauce.

Gerry

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Tweaks

I loved this but as soon as I saw the recipe I knew that I would. I did make a modification though - I used Splenda instead of the sugar and used about half as much and added a little bit of cornstarch because I don't think it gels as well as sugar.

Mysterygirl