This Classic Jezebel Sauce recipe is a sweet-and-spicy Southern favorite made with apple jelly, pineapple preserves, mustard, and horseradish. It's an easy, no-cook sauce that doubles as an appetizer over cream cheese and a zesty glaze for ham, chicken, or pork. Ready in minutes, it's the best Jezebel sauce recipe for holidays, parties, or homemade gifts.
Quick look
Ready in: 10 minutes | Yields: ~3 cups | Difficulty: Easy | Make-ahead friendly
Jump to:
- Why You'll Love This Traditional Jezebel Sauce Recipe
- Ingredients for the Best Jezebel Sauce
- Flavor variations
- How to Make Classic Jezebel Sauce (No Cooking Needed)
- How to Serve Jezebel Sauce with Cream Cheese, Pork, or Ham
- Recipe FAQs
- How to Store Jezebel Sauce and How Long It Lasts
- Pro Tips for Perfect Results
- Glazes and Sauces for Your Holiday Ham and Pork
- Join the Conversation
- Recipe:
Why You'll Love This Traditional Jezebel Sauce Recipe
- Y'all, this little jar of goodness is like Southern charm with a spicy streak. It's sweet, tangy, and has just enough horseradish heat to wake up your taste buds. I just served it at my cooking class, and it disappeared faster than you can say "pass the crackers."
- This traditional Jezebel sauce recipe captures that vintage Southern flavor that's been wowing guests since the 1950s, a true Gulf Coast classic. And the best part? It's a completely no-cook recipe that comes together in ten minutes flat.
Ingredients for the Best Jezebel Sauce
- Apple jelly - smooth and mild, it gives the sauce its glossy sweetness.
- Pineapple preserves - bright and tangy; swap with apricot or peach for a twist.
- Prepared horseradish - the secret to Jezebel's signature bite (it mellows beautifully after chilling).
- Dry mustard - adds subtle tang; Dijon or whole-grain mustard work too.
- Cracked black pepper - a finishing touch of peppery warmth.
Flavor variations
| Variation | Twist Idea |
|---|
| Milder version | Reduce the horseradish. |
| Fruity swap | Use apricot, peach, or even orange marmalade instead of pineapple preserves. |
| Mustard change-up | Try Dijon or whole-grain mustard for smoother texture and gentler flavor. |
| Extra warmth | Add ½-1 teaspoon grated ginger or a pinch of dried red pepper flakes. |
How to Make Classic Jezebel Sauce (No Cooking Needed)
- In a large bowl, combine the apple jelly, pineapple preserves, prepared horseradish, dry mustard, and cracked black pepper.
- Whisk until smooth and well blended.
- Cover and refrigerate for at least 8 hours, preferably overnight, to let the flavors meld.
- Stir again before serving, then prepare to wow your guests.
That's it! No stove, no fuss, just pure Southern flavor in a bowl.
How to Serve Jezebel Sauce with Cream Cheese, Pork, or Ham
- Appetizer magic: Spoon over a block of cream cheese and serve with crackers, a classic jezebel sauce with cream cheese combo that's always a hit.
- Glaze for meats: Brush it over baked whole ham, this pork tenderloin recipe instead of blackberry sauce, or my cast-iron roasted chicken during the last 10 minutes of cooking for a glossy, sweet-spicy finish.
- Hostess gift: Spoon it into small jars, tie with ribbon, and pair with cream cheese and crackers for a beautiful homemade holiday gift.
- Dip or drizzle: Serve it as a dipping sauce for grilled pork chops, smoked turkey, or roasted broccoli and carrots.
Recipe FAQs
Yes, freeze in small jars or containers for up to 3 months. Thaw overnight in the refrigerator before serving.
It keeps well for up to 2 weeks in an airtight container, and the flavor only improves as it sits.
Of course! Reduce the amount of horseradish.
It sure is! Just whisk, chill, and serve, perfect for busy holiday prep or last-minute entertaining.
How to Store Jezebel Sauce and How Long It Lasts
- Store in sterilized jars with tight lids in the refrigerator.
- Label with the date and use within two weeks for the freshest flavor.
- Stir before serving, since the sauce may separate slightly as it chills.
- For gifting, make it at least a day ahead; it's better after resting overnight.
Pro Tips for Perfect Results
- Spoon over cream cheese and serve with buttery crackers for an instant party appetizer.
- Let the sauce chill overnight for the flavors to fully come together.
- Brush it on pork tenderloin or ham in the last 10 minutes of baking for an unforgettable glaze.
- Even if horseradish makes you nervous, try this recipe exactly as written; the balance is spot-on.
How to Keep Jezebel Sauce Golden
If your Jezebel Sauce ever turns a dull brown instead of that pretty golden color, don't worry, it's usually the ingredients, not you. Some modern jellies and preserves are made with darker syrups or caramelized sugars, and even brand-new jars of horseradish can brown slightly from age or oxidation.
To keep your sauce bright and golden:
- Choose light-colored jellies such as Smucker's or Publix brand apple jelly and true preserves like Dickinson's Pineapple Preserves.
- Use freshly opened horseradish - Silver Spring or Kelchner's brands stay pale the longest.
- Mix at room temperature, whisk gently, add the horseradish last, and refrigerate right away to lock in both color and flavor.
Even if your sauce comes out a little darker, it'll still taste every bit as sweet, spicy, and Southern as always, promise.
Glazes and Sauces for Your Holiday Ham and Pork
If you love how this sweet and spicy Jezebel Sauce transforms a simple ham or pork tenderloin, you're going to want to try these other Southern-style glazes and sauces, too. Each one is quick, flavorful, and guaranteed to make your holiday table shine, whether you're roasting, smoking, or just looking for that perfect finishing touch.
Join the Conversation
If you make this Classic Jezebel Sauce recipe, please give it a star rating and leave a comment. I'd love to know how you served it: either as an appetizer, a glaze, or as a gift. Leave a comment and rating below!
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Classic Jezebel Sauce Recipe
Ingredients
- 18 ounces jar apple jelly
- 18 ounces jar pineapple preserves
- 5.25 ounces jar prepared horseradish
- ¼ cup dry mustard
- 1 teaspoons black pepper, coarse ground
Instructions
- Combine all ingredients in a large bowl and whisk until combined.
- Cover and refrigerate until you are ready to serve.
Notes
For the best flavor, let the sauce sit in the refrigerator overnight to allow time for the flavors to come together. This sauce will keep, covered, in your refrigerator for up to 2 weeks. Flavor variations include replacing the pineapple preserves with apricot preserves or the dry mustard with Creole or whole-grain mustard. Jezebel sauce makes a wonderful glaze for ham, pork tenderloin, or roasted chicken. Brush on during the last ten minutes of cooking and let the oven do its magic. You can reduce the heat in this dish by adding less horseradish. Even though it seems like a lot, the amount of horseradish called for in this recipe works perfectly. I encourage you to try it just as it’s written. Nutritional information is for one cup of sauce.
Nutrition
Southern comfort food made easy and shareable.
Claire
I’m confused by the quantity of horseradish. 5 1/4 jars seems off.
Sharon Rigsby
Hi Claire, I am so glad you caught that. Thank you for letting me know. I just corrected the recipe. It is a 5.25-ounce jar of horseradish. I hope you enjoy it!
Sharon
Mary
Can I freeze it?
Sharon Rigsby
Hi Mary, I have never tried to freeze it, but I can’t see why you couldn’t.
All the best,
Sharon
Elaine
What can replace the apple jelly? I’ve been to a few stores and can’t find it.
Thanks.
Sharon Rigsby
Hi Elaine, I’ve only ever used apple jelly, but you could try equal parts of grape jelly and apple juice; however, it might turn the sauce purple. You could also try orange marmalade, pear jelly, or apricot jelly. I hope this helps!
Sharon
Barbara Behringer
My Mother used to make this and after many years I am going to make it to go with the Christmas ham. It’s delicious.
Beverly
Definitely a keeper!! The flavor is amazing! And, different from the usual pepper jelly on cream cheese!
Thanks!!
Beverly
5.25 oz of horseradish?
Sharon Rigsby
Yes, I know it seems like a lot, but it works with this sauce!
Debra
Delicious! Wonderful with cream cheese/crackers, and also pork roast, chops, ham or chicken. I also tried it to glaze chicken wings for a change from traditional barbecue or buffalo sauces….
I haven’t had any complaints when served!
Theresa R Keller
Love this sauce!