Jezebel Sauce & From Queen to Cuisine

Jezebel. What image comes to mind when you hear that name? There's something...well I'll be as polite as possible here...rather "naughty" about Jezebel. Two images surface in my memory when I think of Jezebel. One is of the original Jezebel, a beautiful, vain and superfluously adorned wife, queen and "power behind the throne" of Ahab, king of North Israel in the books of I and II Kings in the Bible. She practiced and promoted the worship of the false god Baal, led her husband and other people astray with false prophesy and met a less-than-desirable end when she was hurled out a window and her lifeless body left as a buffet for the dogs living in the streets. Queen to cuisine...literally.

"Jezebel" from the Bible

The second image that comes to mind is one of Bette Davis portraying a beautiful, vain, spoiled, satin-and-lace-wearing, Southern schemer named appropriately, "Jezebel," who would go to just about any lengths to get what she wanted (especially the man she wanted), including thumbing her nose at the genteel folk of Old South society, playing cat-and-mouse games with suitors' affections and pitting one good man against the other to the point where duels were involved. Both representations of "Jezebel" are women who were masters at the arts of manipulation and seduction, simultaneously sweet and spicy, desirable and dangerous. Both dressed in all her finery, made-up and bejeweled, deliberately symbolic, believing in her own dignity and royal status...determined to go out with a bang!

Bette Davis as "Jezebel"

Jezebel Sauce was named after women such as these...sweet, spicy, intense, beautiful and irresistible. The flavor is tantalizing and its color and texture make an attractive presentation on your table. Once you start consuming it, it consumes you, creating a craving that's hard to walk away from. Its roots have been traced to the Gulf Coast, more specifically the Mississippi Gulf Coast somewhere around Gulfport. It was frequently served at church dinners along the Gulf Coast and the Delta, which is a little odd considering it was named for a Biblical idol-worshipping harlot who painted her face and dressed in showy regal attire to meet such a nasty and unsavory end. It's one of those things that make you go "Hmmm."

Jezebel Sauce

Ingredients:
18 oz. apple jelly
12 oz. pineapple preserves or Smucker's pinapple ice cream topping + a little sugar (sometimes the preserves are hard to find!)
18 oz. peach preserves
12 oz. orange marmalade
1 (5-oz.) jar horseradish, well-drained (do NOT use prepared horseradish made with mayo!)
1 (1.12-oz.) tin dry mustard
1 Tbsp. cracked or coarsely-ground black pepper

Preparation:
In a saucepan, whisk or beat apple jelly over low heat until clumps of jelly are broken up. Add pineapple preserves, peach preserves and orange marmalade and whisk until well-blended. Stir in well-drained horseradish, dry mustard and black pepper. Heat and whisk just until mixture is of uniform consistency. Chill.

Place in clean jars. This sauce will keep for about two weeks if refrigerated. If planning to keep long-term or make to give away, place mixture in sterilized jars and preserve in water bath as if making jelly.

Jezebel Sauce is delish served over a block of softened cream cheese with water crackers for dipping. Pour over baked Brie and serve with crusty French bread or crackers. Baste and/or serve Jezebel Sauce with ham for a wonderful main dish!

Makes About 4 Pints

"Jezebel"

Frankie Laine