Traditional Cranberry Jezebel Sauce Recipes

CRANBERRY JEZEBEL SAUCE

Steps:

• Bring the first 3 ingredients to a boil, stirring often, in a saucepan over medium-high heat.
• Add cranberries.
• Return mixture to a boil. Reduce heat and simmer, stirring often, for 10 minutes or until the cranberry skins begin to pop and mixture begins to thicken. Remove from heat.
• Stir in pineapple preserves, horseradish and mustard; remove pan from heat and let sauce cool.
• Cover and chill in fridge until ready to serve.
• NOTE: Sauce may be stored in an airtight container in the fridge for up to two weeks.

TRADITIONAL CRANBERRY JEZEBEL SAUCE

Steps:

• 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.

CLASSIC CRANBERRY SAUCE

Steps:

• Combine the cranberries, sugar, 1 1/2 cups water and the lemon and orange zest and juice in a medium saucepan. Bring to a boil, then reduce the heat to a simmer and cook until the cranberries burst and the sauce thickens, 15 to 20 minutes.
• Transfer the cranberry sauce to a bowl and refrigerate until cold and thickened but still saucy, at least 4 hours and up to 1 week.

PERFECT CRANBERRY SAUCE

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

JEZEBEL SAUCE

Steps:

• 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.

DELICIOUS CRANBERRY SAUCE

Steps:

• Place the sugars, orange juice, water, and cinnamon in a heavy saucepan, and stir to dissolve the sugar. Add the cranberries and bring the mixture to a boil. Cook over medium heat until the berries pop, about 10 minutes. Mash the mixture with a spoon to pop any unpopped berries and help thicken the sauce, if desired, and reduce heat to low and simmer until the sauce is the desired thickness, up to 10 more minutes.
• Remove from the heat, pour the sauce into a bowl, and chill until serving time. Sauce will thicken as it cools.