Earlier this year, I posted about making Jezebel Sauce with the goal of making a couple of different, but coordinating, munchies for a gathering.
This time, I’ve made a *slightly* less zippy batch, due to the fact that my mom-in-law is spending part of the summer with us, but, you know what?
It is still wicked nice, and, as it happens, with a few additional additions, made for a truly fine Sunday pork roast.
INGREDIENTS
•1 (8- to 10-ounce) jar apple jelly
•1 (8- to 10-ounce) jar apricot preserves
•1 tbsp dry mustard
•1 tsp pepper
•4 tsp prepared horseradish
Tumble all of the ingredients into a bowl and stir until well blended.
Note: I found it helpful to ‘wave the whole thing for about one minute, just to loosen up the jelly and preserves, making the mixing and blending a lot easier.
Transfer to a one quart container and stash in the fridge overnight.
This sauce will keep in the fridge for two weeks, and is so very good simply spooned over cream cheese – or – try spooning some on top of a wheel of Brie that you are wrapping in pastry before baking.
Part of this batch was combined with Worcestershire sauce and one of my fave steak seasonings, then poured over a pork loin and roasted, basting every half hour.
As you can see, it turned out beautifully, but those details are for tomorrow…