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Hi I’m Betty. Welcome to Betty’s Kitchen. We’re going to be making an appetizer that is cream cheese with Jezebel Sauce and if you’ve never had or heard of Jezebel sauce when you here this recipe you will think that this isn’t going to work but I can tell you that it forms a lovely sauce and I think you’ll really like it. It will be very tasty and it makes a large quantity which you can vary of course but if you make quite a bit you can save it in a refrigerator for some time.
What we need is a medium to large mixing bowl and into that we’re going to put either apricot or pineapple preserves. It doesn’t matter, I happen to have this at home already and this is sugar free and sweetened with Splenda and the size of this is 12.75 ounces. What I want is to use 10 ounces of this preserve and also I have some Jelly I’ll be using 10 ounces off. That means when I get this out I’m going to leave maybe an inch or so in the bottom.
So let me see if I can dig in here and get out apricot preserves in the amount of approximately 10 ounces. There are standard size jars that are 10 ounces. I just as I said had this already at home and its 12.75 so we have enough and I’ll just stick the rest in the refrigerator to use in muffin or something. So we have that. The next item is apple Jelly. Now this I think is 18 ounces but we want only 10 ounces so I’ll need a little more than half so I’m going to get another spoon out and dig in to this and just know that I’m going down a little past the halfway point.
You don’t have to be exact on these measurements. Obviously I’m just guessing it while I think is half something like that or maybe a little bit more there and that takes care of that. The next thing we have coming up is 5 ounce jar of horse radish now it will say prepared horse radish but you’ll probably find it in your Deli section rather than for the mustard and prepared horse radishes might be because it’s mainly just horse radish with very few additives so it takes the whole jar.
I’m going to put all that in so what you’re seeing is something that is very strong flavored. The horse radish being mixed with a couple of bottoms that are very sweet, strange combinations but believe me it will work if you can get all that out which looks like I’m not going to get quite all of it but close enough. It should be the kind of horse radish that looks chopped like this. If it looks like mayonnaise then it is called a prepare horse radish but it’s meant for spreading like on a— sandwich. It’s not exactly what we want. This is what we want.
The next salad I have is ground mustard and you probably think you know I show that about 1 teaspoon or so it’s the whole can 1.37 ounce can or if your timing that size if it’s 2 ounces or something it’s not going to make much difference just put it in. I know you think I’m making this up but there are many versions of jezebel sauce floating around out there and this just happens to be my version some of them have more ingredients, some have less, some use different flavors but they’re all based on this idea of sweet and they’re not very strong pungent horseradish that goes with it and to top this off we have 1 tablespoon of black pepper so it’s just your normal ground black pepper and 1 tablespoon of it.
One good thing about this is not only does it taste very intriguing and interesting and good but it’s extremely easy to make. The hardest thing I had to do was to get that amount of Jelly up because it didn’t have the right size of jars but if you can find exactly the 10 ounce jars then you won’t have to be guessing or doing anything like that. This is easy to blend together. You don’t need a mixer or anything just use your spoon or fork and keep going around so that you hit all of those lumpy areas and get it all smoothed out and then you’re getting ready to serve it. That’s what it should look like.
Now in serving it I am using, I’m just doing a small amount today so this is only a 3 ounce piece of cream cheese. I’m using fat free cream cheese. This is an 8 ounce package but I just cut off the 3 ounces because I never did really have a use for more that. Label this over the top and just let it run down the edges. By the way the cream cheese is at room temperature and that’s what it is going to look like. Let’s skip that up a little bit so it looks a little better and then serve it with some nice crackers.
I’ve just chosen reduced fat Ritz crackers, you can use regular Ritz crackers, you can use Townhouse cracker, you could use flavored crackers but since there’s so much flavor here I think I could use something very plain. If you could use a wheat cracker, whatever you like but I’m going to show you that this is a very nice flavor we’ll take plenty of it so if I choke here you’ll know that it is good. It leaves a taste to remember, you’ll like it.
Well I’m back and my husband and I have been just gobbling this up since when I went away. I meant to tell you and I did a little to the fact that you can keep this. What I would do is if you have like mayonnaise jar that you used up the mayonnaise which I always put in the dish washer and keep if I have grease that I want to get rid off and I pour it in there and so on but this is what I want to say.
I certainly can’t use all of this tonight but this keeps a month in the refrigerator so all you need to do is just take a mayonnaise jar and I probably should have gotten a funnel or something to pour this in but basically it makes the transfer from one to the other. I’m not going to go all the way up to the top but just imagine you get that pull and you put on the lid and it goes in the refrigerator.
Any time you want to have this dipped get out your cream cheese and get it to room temperature if you need to microwave for 10 seconds. You got your sauce ready and it will be even better it would be tastier than it is right now because it will be blended in terms of the flavors. I hope you try this because it sounds like it just won’t work but and I thought that the first time I ever tried it but it is the taste that you just won’t believe if you don’t try it.
You can Google Jezebel sauce and get an idea of what different people put in those but this is my version and I just wanted to show it to you. See you later.