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Cranberry Jezebel Sauce

15 years ago

I've never had a Jezebel Sauce but I am intrigued and I'm going to make Linda C's recipe. Now the only question is, do I serve it over cream cheese with crackers before dinner? Or, do I server it on the table along with the traditional Cranberry & Orange sauce?

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Comments (8)

lindac
15 years ago
I serve it with the dinner....with the turkey.
It's also nice on cream cheese...but not really hot enough for a good bite.
Linda C
BeverlyAL
15 years ago
It's so good you can serve it with anything you want to. I have it on the table and it goes particularly well with the cornbread dressing. If I were going to serve it on creme cheese I would add more horseradish.
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Keep in mind, that the horseradish will loose its 'punch' in this recipe if its canned. Horseradish is one of thse roots that just doesn't hold up very well to long storage. If you prefer a bit of bite that may last longer, wasabi may do the job a little better.
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amck, an easy non-expensive appetizer is always the T&T block of cream cheese at room temperature with a jalapeno or spicy/savory jelly poured over, served with crackers. It goes so well with wine & liquor & always disappears. I'm making it at Thanksgiving with a spicy cranberry sauce (see following). I like lowspark's suggestion of brownies & lemon bars. For decorating, a couple of potted mums & maybe some fall-colored leaves would be nice & not elaborate. Have fun! CRANBERRY JEZEBEL SAUCE Yield: 2 1/2 cups Can be made ahead 1 cup water 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 (12 oz) bag fresh or frozen cranberries 3 Tbsp prepared horseradish 1 Tbsp Dijon mustard Combine first 3 ingredients in a medium saucepan; bring to a boil over medium heat. Add cranberries, and return to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Let cool to room temp. Stir in horseradish and mustard; cover and chill. Garnish, if desired. Serve with beef or pork; or spoon over cream cheese, and serve with crackers. Sauce may be stored in an airtight container in the refrigerator up to two weeks.
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Care for another one? I made this one a few days ago for our Thanksgiving at work. Here's my version. NTT's CRANBERRY RELISH Make this cranberry relish the day before. Refrigerating the mixture over night allows the ingredients to blend in together for a zesty delicious taste. 1 bag (12 oz.) fresh cranberries 5 oz. (1/2 jar of 10 oz.) SmuckerÂs sweet orange marmalade 1/3 cup + 1 tspn. Brown sugar (or to taste) Grated zest of 1 orange Juice of 1 orange Â¼ tspn. of ground cinnamon pinch of ground nutmeg 1 can of jellied cranberry, cut down to pieces 1 sweet apple such as Fuji and Red Delicious, peeled and cubed 1 cup of chopped walnuts or pecans Â½ cup of dried cranberries - In a medium sauce pan, combine fresh cranberries, orange marmalad, sugar, cinnamon, nutmeg, orange zest and juice. Cover and cook in medium low heat until cranberry is soften, about 15-20 mins. Turn off heat, uncover and let is cool down. - Stir in the rest of the ingredients and smash the jellied cranberry until it blends into the mixture well. - Transfer to a serving bowl and chill in the refrigerator overnight.
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After Cranberry Jezebel: what to do with horseradish?
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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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lakeguy35
15 years ago
With dinner here too but I'm liking the idea of using any leftovers on a block of cream cheese.

David
Teresa_MN
15 years ago
It sounds delish! It is in my "to try" file. To try after Thanksgiving is over but before Christmas!
jessyf
15 years ago
I just put the whole bowl in front of me and fight off anyone who wants to get at it.

Just kidding

I serve it alongside the usual cranberry stuff, but I do tape a note to the bowl explaining what it is. Along with an addiction hotline phone number.
donna_loomis
15 years ago
I spotted the post about it the other day and have purchased the ingredients. It will be on my table this Thanksgiving. Thank you LindaC.
lindac
15 years ago
I made a double batch yesterday....debated about adding a dash of wasabi powder...didn't....but next time I make some I think I will try it.
The heat really does calm down upon sitting....but it still retains that wonderful horse radish flavor.
May put a little with some cream cheese on my morning English muffin.
jeri
Original Author
15 years ago
May put a little with some cream cheese on my morning English muffin.

That sounds delicious!

IÃ¢ÂÂve decided to serve it on the table. IÃ¢ÂÂm going to make 2 batches, one for my sisterÃ¢ÂÂs house on Thursday (my Dad is going to love this!) and one for Friday when we host DHÃ¢ÂÂs family.

Thanks for the feedback everyone!

Jeri

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