Sweet and spicy Jezebel Sauce, with its cran-raspberry base and bold horseradish kick, is a versatile sauce that can be poured over cream cheese as a spread for crackers, served alongside holiday ham and turkey, or jarred up as a homemade food gift!
3tablespoonsprepared horseradishmore or less, to taste
In a medium pot set over medium heat, stir together water, brown sugar, and honey until dissolved. Bring to a boil, stirring occasionally. Add cranberries, return to a boil, and cook for 10 to 12 minutes, stirring occasionally. Sauce is done when cranberries have burst and sauce looks thick and glossy.
Remove pot from heat and allow sauce to cool for 5 minutes. Stir in raspberry preserves and Dijon mustard. Stir in 1 tablespoon of prepared horseradish, taste, and then add 1/2 tablespoon at a time until desired amount has been reached. Allow to cool.
Store in an air-tight container in the refrigerator for up to two weeks. Serve over cream cheese or baked Brie with crackers, or alongside smoked or roasted meats. Keep chilled if giving as a gift.
By "prepared horseradish," I mean a jar whose main ingredient is horseradish, not a horseradish sauce. I used Boar's Head All Natural Horseradish in this recipe, and its only ingredients are horseradish, vinegar, and salt.