Lindac's Cranberry Jezabel....oh MY!

13 years ago

I made lindac's cranberry jezabel for the first time this year. Based on all the chat about it here on the forum, I figured it must be pretty good and a new way with the cranberries, So go for it. Even though my family is a "don't mess with the menu or else" kind of group. I did serve the other two usual cranberry sauces, homemade cranberry orange and the "traditional" canned jellied stuff.

All I can say is WOW! Oh my goodness!! That is some kind of wonderful stuff. The family loved it! Not a speck left for my sandwich today! Thank goodness I have another bag of cranberries.

The only change I made to the recipe was to cut the horseradish a bit, used only 2 TBLS instead of three. Mainly because when I opened the jar of horseradish , it made my eyes water up! It was some potent stuff!

So Thank you lindac for sharing the recipe! And the rest of you for inspiring me to give it a try.

Murphy

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Comments (14)

ci_lantro
13 years ago
Me, too. First time ever to make it. There were only the four of us for dinner & neither DS's would touch the stuff (not unusual because they have never eaten even the jelled cranberry sauce) so there is a LOT leftover but DH & I both loved it.

Which has me wondering...

1. How long will it keep in the refrigerator?

and

2. Has anyone experimented w/ canning it?

I'm thinking that it's plenty acid so suitable for BWB. Just wondering how the horseradish survives being heated...
lindac
13 years ago
the horseradish looses it's oomph with a BWB....but it will keep for months...MONTHS in the refrigerator! I found some way back easily 4 months after I had made it....not very hot but not moldy and plenty tasty.
And I have just poured it into sterile jars and capped it and given it away....with instructions to refrigerate.
I gave containers to 2 families who had never had it before on Wednesday. Anxious to see if they comment.
Linda C
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It was a Washington Post recipe. I've put the link below. There is a very minor error - the ingredients list starts "for the filling" and then lists all the ingredients for the recipe. The first three ingredients are for the filling and the rest are for the dough. I think the dough would be good with a raspberry or blackberry filling too. Perhaps the sugar in the dough should be cut back a bit for that because the filling wouldn't be as tart. The funny thing is that once all my baking was done, I pulled some cookies from the freezer to assemble my shalach manot boxes (goodies to give to friends for Purim) and underneath them was a bag of cranberries that I'd put in the freezer in November. Arghh! And I'd though there were some in there and had looked but didn't think to pull up the cookies. I'll have to make the recipe with them sometime to see how close I came with the dried ones. Here is a link that might be useful: http://projects.washingtonpost.com/recipes/2007/12/12/cranberry-oat-bars/
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We have made this Jezebel now for years...well, at least since Linda first posted it! It is a huge hit with my family. DH always reminds me to get the cranberries for this recipe! Thank you Linda for a foodie tradition that will be in my family for a loooong time! Patti43, we are so happy that you enjoyed it as much as most of us do on the CF. This is one of my favorite recipes I've gleened from the CF!
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Here's the recipe. It's not actually sour beef (Sauerbraten), but it's what my kids called it. Boeuf Bouilli Â Boiled Beef A good pot roast Bring to a boil - 6 cups water Put in 3 pounds beef Â brisket, bottom round, chuck, etc, etc. Bring to a boil and add: 1 onion stuck with three cloves Â½ cup sliced carrots Â½ cup sliced celery with leaves 1 tsp. salt (1 sliced turnip) Cover and simmer until tender Â 3-4 hours Drain and reserve the stock Melt 4 tbsp. butter and Â¼ cup onions, brown the onions Then stir in 2 tbsp. flour Stir in 2 cups of the degreased reserved stock Season the sauce with 2 tablespoons freshly grated horseradish or prepared horseradish (more or less to taste) 1 cup sour cream salt vinegar or lemon juice - adjust to taste if using prepared horseradish, which already has vinegar (coarse mustard) Cut the meat into thin slices, against the grain, and reheat in the gravy. You can make the horseradish sauce separately, chill it and serve it on the side, but I always reheat the meat in a hot gravy, too. Can be done in a crockpot, great with mashed potatoes. Good comfort food with a nice kick.
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There's a woman I work with who regularly comes across as being very abrasive, both in speaking and in writing. She has acknowledged to me that it is something she has struggled with all her life, and when she tries to sound nicer people think she's being insincere or passive-aggressive. Some people just can't help it. Fortunately I've learned to work around it and generally not let it affect me, as this woman also happens to be one of the most knowledgable people on my team. Others can't get past it. Once in a while I feel the need to smack her back, figuratively, and we move on. As with Linda, there are times I can't help but think she's doing it intentionally. As with Linda she's not always right. As with Linda, there are others around who are knowledgable and could come to the same conclusions, but perhaps not as quickly and efficiently. As with Linda, I often cringe when she opens her mouth. As with Linda, there are people who go through great lengths to try to have her "taken care of." Unlike GW with Linda, fortunately my employer values her contributions and keeps her around.
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Iris ( ranegrow ) z7 Maryland
13 years ago
Can someone share the recipe ? I can't find it anywhere on here ;-( I missed hearing about this sauce for Thanksgiving but I can surely make it for Christmas , its never too early to start planning for it now , right ??!!
ci_lantro
13 years ago
Hmmm--so, in theory, you could make it w/o the horseradish & BWB it and stir in horseradish when you uncap it. Not really any point to that given the long shelf life though. And it's so quick & easy to make, I'll just make sure to have 2-3 bags of cranberries stashed in the freezer. I think the CJ will be lovely on grilled chicken or used instead of chutney in that Mar-a-lago turkey burger recipe that I love. And stirred into BBQ sauces, added to baked beans, egg roll dipper...got the rusty old gears rolling for other inventive ways to use...
ci_lantro
13 years ago
Recipe at the linkie.

A note--I cut the am't of sugar back to 1 c. white sugar + a good drizzle of molasses in lieu of brown sugar. (I don't like to measure brown sugar because it's so messy.)

Turned out sweet enough for us. YMMV

Here is a link that might be useful: Horseradish Thread
Iris ( ranegrow ) z7 Maryland
13 years ago
thank you ci_lantro ;-)
donna_loomis
13 years ago
I almost started this very post last night. Even the title would have been exactly the same as Murphy's. I made the CJ on Wednesday night. Everyone else was already in bed and I was finishing up my last do-aheads. When the CJ was done, I just had to have a taste, and I had a difficult time resisting the urge to have more. I had only made the single recipe, which appeared to me to be about the same amount as one can of regular cranberry sauce (or maybe a tad more). If I had another bag of cranberries on hand, I would have certainly dipped into the first one and just made another.

I needn't have worried. Only one of my brothers also liked it. Everyone else tasted it but couldn't take the heat. I will say that I thought it tasted better when I first made it. On Thanksgiving day I tasted the mustard much more. I think I may cut down on the mustard next time.

I can't wait to have a turkey sandwich with it today.

Thank you again, Linda C.
murphy_zone7
Original Author
13 years ago
ci_lantro! What a great idea Turkey Burgers. I think we are talking the same recipe. I have been thinking of all kinds of ways to use it. I made another batch yesterday and now the company is gone, I have it all to myself. Glad to know it keeps pretty well in the fridge. Lindac, have you ever just put it in the freezer? That is if any is left to be frozen....
Also wonder what other ways other people use this great stuff???
Lisa_in_Germany
13 years ago
I have never had the cranberry jezabel but from the ingredients, I bet it would also taste good with pork. Either a roast or tenderloin.
I would love to try it, but I never find fresh cranberries (frozen either, for that matter) here.
Lisa
ci_lantro
13 years ago
Lisa, I don't know where you are in Germany or how far you are from Munich but perhaps this will help.

Supposedly, you can get them at the Viktualienmarkt.

Here is a link that might be useful: Where to find fresh cranberries in Munich
lakemayor
13 years ago
Oh yes, I made it also and it was great. All the adults loved it. Couldn't get the kids to try it. I was asked for the recipe by a couple different people at our dinner. Thanks for the recipe Linda!!

Karen
teresa_nc7
13 years ago
I made this Thursday evening and have enjoyed it on turkey sandwiches - YUM! My jarred horseradish is not overly hot...we can't get fresh here.

Thanks, Linda!
Teresa
coolbeansw
13 years ago
Um, gave it a try last night after reading all the positive reviews, and it was just not my cup of tea (and I love horseradish). I do suggest that you try it, but make a more conventional cranberry sauce as well so that everyone can enjoy some.
annie1992
13 years ago
I love the stuff, so does Elery, so we've been eating it on turkey leftovers.

Annie

Lindac's Cranberry Jezabel....oh MY!

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