This is one of my absolute favorite Thanksgiving recipes. Really, it's pretty much a staple at my house, but Thanksgiving is the time when I stock up on cranberries and freeze them so we can have it year round. It lasts for months. Not only is it good with turkey, it's great with pork or on a sandwich. Pour it over a block of cream cheese or a wedge of brie for a quick hors d'oeuvre. Or is it an appetizer? Is there a difference? I'm going to look that up, but it's going to have to wait for a day when I'm not trying to make Thanksgiving happen.
From all of us, have a blessed Thanksgiving.
Cranberry Jezebel Sauce
- 1-Cup Water
- ½ Cup Sugar
- ½ Cup packed brown sugar
- 12 ounces of fresh cranberries
- 3 Tablespoons horseradish
- 1 Tablespoon Dijon mustard
Combine water, sugar, and brown sugar in a saucepan and mix well. Bring to a boil over medium heat. Add cranberries. Return to a boil. Cook for 10 minutes, stirring occasionally. Spoon into a bowl. Let cool to room temperature. Add horseradish and mustard. Mix well. Cover and chill.
Serve with meat, on turkey sandwiches, or pour over Brie or cream cheese and serve with crackers.
Oh, this sounds extremely yummy! And I love the name of it too.
ReplyDeleteWishing everyone a wonderful Thanksgiving!
This looks amazing!!! Yummy. Will make next year :-)
ReplyDeleteOr just "because."
Sounds delish, Jean!!! Although I might cut down on the horseradish.
ReplyDeleteHey, I tried your pumpkin pie! I explained to my husband that I used your recipe, that you're a great cook and you'd perfected the recipe over the years. He took his first bite and said, "Yep, she's perfected it." :-)
OOOOOH!! Where can I find Jean's pumpkin pie recipe??
DeleteCarol, It's on the Nov. 11, 2011 blog. Here's the link. You will have to copy and paste it.
DeleteThanks for stopping by and happy baking!
Okay, really. Here is the link!
Deletehttp://okaylistenhere.blogspot.com/2011/11/pumpkin-three-ways.html