Ingredients
1 cup pineapple preserves or apricot preserves
1 to 2 tablespoons prepared horseradish, to taste
1 tablespoon Dijon mustard
1 teaspoon yellow mustard
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional, for extra heat)
8 oz cream cheese (optional, for serving as a dip)
Crackers, pretzels, or sliced baguette for serving
Instructions
In a small saucepan over medium-low heat, combine the preserves, horseradish, Dijon mustard, yellow mustard, black pepper, and cayenne if using. Stir until smooth and warmed through, about 5–7 minutes.
Reduce heat to low and simmer gently for 2–3 minutes, stirring occasionally, until slightly thickened and glossy.
For a dip, place the cream cheese in a small serving dish and pour the hot Jezebel sauce over the top. Serve warm with crackers or bread.
For a sauce, spoon warm over ham, chicken, pork, or seafood just before serving.