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Jezebel Sauce

Recipe information

  • Yield

    3 1/2 cups

Ingredients

One 12-ounce bag frozen cranberries
1/2 cup, plus 2 tablespoons prepared horseradish
3 tablespoons dry mustard
1 tablespoon coarsely ground pepper

Preparation

  1. Combine all the ingredients in a large bowl and stir well. Pour the sauce into an airtight container and store in the refrigerator. Serve with crackers and cream cheese, as an appetizer, or along with chicken, pork, or beef.

The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved. Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
TagsSauceCondimentSouthernAmericanCranberryBerryFruitHorseradishHerbs & SpicesSideStarterDinnerDairy FreeGluten FreeNut FreeVeganVegetarianMake AheadEasy5 Ingredients or Fewer30 Minutes or LessNo-CookThanksgivingCookbooks
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