MENU
 
 
 
 

  • Cranberries with Jezebel Sauce

    4 votes
    Cranberries with Jezebel Sauce
    Prep: 5 min Cook: 15 min Servings: 1
    by Amos Miller
    101 recipes
    >
    If you don't care for the tart tang of cranberries - try this. My dear friend, Gail, serves this dish her way frequently and everyone likes it because it is sweet & spicy and just tangy enough. A great condiment. I've modified Gail's recipe a tad and share it with you. Cranberries will no longer be a Thanksgiving side dish. This is wonderful with baked ham, as I use it, or any fowl or game dish. Most of the ingredients are available at the average grocery. Living a the rural area, you may be fortunate to find the extra dark brown sugar and turbinado I use, which deepens the down South country notes I seek in the dish. Gail says she sometimes adds a touch of orange zest, too.

    Ingredients

    • 1 C water
    • 1 12-oz package of cranberries (I keep packages in the freezer and this recipe is just fine starting with frozen berries)
    • 1/2 C turbinado (or granulated) sugar
    • 1/2 C the darkest brown sugar you can get
    • 3 Tbs best quality fresh horseradish
    • 1 Tbs Dijon mustard (for a small family / friends dinner, I substitute a 1/4 C of Emeril's Kicked Up Horseradish Mustard , which has red pepper in it)

    Directions

    1. Make a simple syrup thoroughly dissolving of the sugars in water
    2. Add the cranberries to the lightly boiling syrup and return to a light boil
    3. Cook until most berries have popped the the product thickens, about 10 minutes
    4. COOL the now cranberry sauce to room temperature
    5. Stir in the horseradish & mustard
    6. Jar it up & refrigerate until ready to use
    7. This will keep for about 2 weeks at 37 ^

    Similar Recipes

    Reviews

    • Stacey Maupin Torres
      Stacey Maupin Torres
      Great recipe, Chef Amos. My mom LOVES cranberries. I'm going to make some and take to her in the nursing home with her ham. Thank You!
      1

      Leave a review or comment