Reviewed: May 11, 2008

Absolutely wonderful! I love this recipe! Don't change a thing, make it just the way it is. Try this as a dipping sauce to go with fried pickles! yum!!!

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spchjag

	Cooking Level: Expert Home Town: Scandia, Kansas, USA Living In: Wichita, Kansas, USA
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Reviewed: Mar. 4, 2008

We use this as a dipping sauce for Mahi Mahi, chicken strips, and mozzarella sticks. It is also good as a glaze on ham or pork loin. I've never added the black pepper though, the taste without it is too good to mess with!

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Shannon J.

	Cooking Level: Expert
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Reviewed: Feb. 6, 2008

I tried this before I knew what was in it. Had I ever seen the recipe, I would have thought it would be horrible! So if you're doubting whether or not this will be good, take it from a picky eater....it is SOOOO addictive!!! It's just the right combination of sweet, sour and spicy.

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daisy8


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Reviewed: Nov. 20, 2007

I've also been making this for years, but I don't add cracked pepper, and instead of pineapple jelly/jam, I use a apricot-pineapple jelly/jam. Most people love it! I serve with either ritz crackers or wheat thins.

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Meg

	Cooking Level: Intermediate Living In: Portland, Oregon, USA
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Reviewed: Mar. 27, 2007

A long-time favorite recipe. Save your best small jars and refrigerate any remaining sauce. It keeps well for many months! I try to keep it on hand for unexpected company or to give as a small gift.

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SCOOGIESMOM


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Reviewed: Mar. 5, 2007

I used 1/2 of the horseradish as called for and added 1/8 tsp crushed red pepper for appearance sake. It still had a kick but was mild enough that everyone enjoyed it. It makes plenty and should keep in the fridge same as jelly will. I can think of many things this sauce will compliment. This recipe is a winner!

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KLA2112

	Cooking Level: Expert Home Town: Tulsa, Oklahoma, USA
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Reviewed: Feb. 12, 2007

The sauce was very good. I made the full recipe and then stirred about 1/2 the sauce into softened cream cheese. I served this for a tennis outing and it stood up nicely to being outside for a good amount of time. Was well recieved by everyone

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Jane

	Cooking Level: Expert Living In: Jacksonville, Florida, USA
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Reviewed: Jan. 22, 2007

Excellent! Rave reviews from the family. Halved the recipe and poured over softened cream cheese. Great combo of hot and sweet. Added a bit of red pepper flakes for appearance. Regular party dip from now on.

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GADABOUT

	Cooking Level: Intermediate
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Reviewed: Jan. 13, 2007

This is absolutely wonderful. My mother just found this recipe in a cookbook, and that one lady shouldn't have thrown it out. The cookbook said it can keep in the fridge FOREVER...we just pour a little on a block of creamcheese, and i live alone so i just slice as much cream cheese as i will eat that day, and put a little sauce on top, then dip the cracker in it. DO NOT SUBSTITE FOR FAT FREE AND LOW FAT CREAM CHEESE. I am alway baffled when people on here alter recipes before they try them following the exact directions.

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SHANNON GREEN


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Reviewed: Oct. 21, 2006

I've been making a variation of this for years. My recipe calls for 1/4 cup of dry mustard and only 5 oz. of horseradish and it has quite a bite so I wouldn't use the 8 oz. of horseradish called for in this recipe unless you want it VERY hot. Update: Try this as a sauce with pork tenderloin or roasted chicken.

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LINDABTX

	Cooking Level: Expert Home Town: Atlanta, Georgia, USA Living In: Plano, Texas, USA
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Reviewed: Oct. 16, 2006

Old favorite that nevers dissapoints. Best served with cold cream cheese and fancy crackers.

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MollyMac

	Cooking Level: Expert Home Town: Russellville, Alabama, USA Living In: Murray, Kentucky, USA
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Reviewed: Aug. 21, 2006

I have had this recipe in my box for some time. I finally made it for a party. It was very good but made so much I had to throw a lot out. Next time I will cut it in half.

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LOSANGEL1

	Cooking Level: Intermediate
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Reviewed: Jul. 7, 2006

I followed the recipe to a T. I served this over cream cheese at a small gathering at my house. Most people were scared of it, not knowing what it was so they wouldn't try it. I tried it without the cheese and it had a completely different taste. The cream cheese really sets it off! It is a different mix of flavors that is a nice change. The recipe made ALOT. Next time I will downsize the recipe and serve it to a more adventurous crowd. Thanks for sharing!

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ADWANA

	Cooking Level: Expert Home Town: Charlotte, North Carolina, USA
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Reviewed: May 2, 2006

This was suprisingly good. It was very yummy on crackers. Something different and so very easy to make. I will make again!

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Kel belle


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Reviewed: Mar. 1, 2006

Used this as a dipping sauce for fried shrimp appetizers. The sweet preserves pairs beautifully with the bite of the horseradish. Thanks so much!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Mar. 1, 2006

This is divine - it's got a great kick to it. I served it at a cocktail party with smoked ham and roast beef, and the guests loved it!

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TNCLEIGH


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Reviewed: Nov. 23, 2005

This has become a Thanksgiving tradition for our family. It's become a staple next to Aunt Glynda's greenbean casserole & Grandmother's dressing. Quite an honor. Almost makes you feel guilty because it's so easy to make!

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uncleb


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Reviewed: Nov. 11, 2005

I have had this in the past. It was called jezebel dip, because we poured the sauce over a block of cream cheese and served with a good water cracker. Excellent!!!! sweet and spicy.

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JODI MELLO

	Cooking Level: Intermediate Living In: Raynham, Massachusetts, USA
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Reviewed: Aug. 30, 2005

This stuff is wonderful-have passed on the recipe to many, many people!! Only thing to change is the amount of horseradish-decrease by 1/2 to start, then add more to taste (8 oz is VERY hot)

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MOODYEMERALD


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Reviewed: Jul. 10, 2005

I have been making Jezebel sauce for years and love it with pork tenderloin or over cream cheese. However, this recipe calls for twice as much as I normally use...I would recommend using 4oz instead.

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KYOUNG1


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