Monday, November 19, 2012

Cranberry Poppin' Jezebel Sauce

Happy Monday to you all!
Does it even seem possible that Thanksgiving is THIS week??
Among other Thanksgiving traditions, this cranberry sauce {with a bit of a not-so-nice name!} takes center stage every year.  It is used to top the turkey, but has a bunch of other uses during the holidays.  I think every holiday table looks more beautiful with a crimson cranberry sauce, don't you?
Thank you, Linda for sharing your recipe with our family so.many.years ago!
 {Cranberry Poppin'} Jezebel Sauce
Linda Shaw

1 cup water

½ cup sugar

½ cup brown sugar

1 package {12 oz.} fresh cranberries 

Cook for 10 minutes on low boil.  You will see and hear the cranberries poppin'!  :}

Stir well...and smoosh the berries if you want!

Let cool.

Add 3 tablespoons horseradish sauce { I buy the Trader Joe’s brand without the sugar!}

1 tablespoon Dijon Mustard

Makes 2 1/2 cups of sauce.

Store in glass jars.  I had enough for 5 mini canning jars.  This is one recipe you will want to double or triple!

These make the perfect little hostess gifts.  Just think:  one pot, a few measuring spoons, and a measuring cup to wash...a few minutes...and you have hostess gifts ready to give!

Even the pickiest of gourmet friends will be loving this!

Other ideas for your Jezebel Sauce:

*Spread onto a toasted bagel with cream cheese and turkey.

*Pour over cream cheese on a platter with crackers.

*Set brie on puff pastry.  Top with a bit of brown sugar and hazelnuts or pecans...and top with a bit of Jezebel sauce.  Bake according to directions for puff pastry.

The list goes on and on and on!

Shared with:  stone gable


  1. Lisa, I love the name... what a great sauce... especially for the holidays! I hope you will share this at ON THE MENU MONDAY! YUMMY!

  2. What a fun sauce. I'll bet the horseradish adds a real POP of flavor- xo Diana

  3. Diana...yes, it does add a pop of flavor. I have made a few batches without the horseradish and it tastes just as good, but a bit less spicy.
    Have a happy Thanksgiving! Xo

  4. Thanks for something new and different!! Should this recipe be processed like jam, so that you can use it for gifts?

    1. Lorene. I just cook it, cool and then put it into jars. I give it fresh and it is kept refrigerated. It never lasts long, so I have never processed it like jam.

      Happy Thanksgiving!!

  5. LISA!
    Happy Thanksgiving! I made two batches of the sauce! One Jezebel and one plain Jane! Not that any Jane that I know is plain!

    I am grateful to be inspired by your faith, family, and creative heart!

    The best of blessings to you and your beautiful family!