Jezebel Sauce Recipe Southern Living: Sweet and Spicy Pineapple-Apricot Spread

This Southern classic combines pineapple and apricot preserves with horseradish for a sweet and spicy flavor explosion. I first encountered it at a church potluck, where it disappeared faster than the fried chicken.

The beauty of this sauce lies in its simplicity—just 5 ingredients stirred together. Let it rest for 30 minutes to allow the flavors to meld completely.

Use it as a glaze for ham, a dip for cream cheese, or a topping for grilled meats. The contrast between fruity sweetness and horseradish heat is what makes this sauce unforgettable.

Store in an airtight container in the refrigerator for up to 2 weeks. The flavors deepen over time, making leftovers even better.

Ingredients for Jezebel Sauce Recipe Southern Living

Five ingredients create this bold sweet and spicy Southern sauce everyone loves.

The preserves are the backbone here. Smucker’s or Bonne Maman at any grocery store work perfectly—look for preserves, not jams, for the best texture. Prepared horseradish from the refrigerated section (like Boar’s Head) has more kick than the shelf-stable kind. The apple cider vinegar should be raw, unfiltered if possible (Bragg is a solid choice).

No apricot preserves? Peach or mango preserves work well. Short on horseradish? Fresh grated at half the amount gets you close. Dijon mustard can be swapped for whole-grain if that’s what you’ve got. If you want more heat, add a pinch of cayenne pepper—but taste first, as horseradish strength varies by brand.

This keeps 2 weeks in the fridge in an airtight container. The flavors actually improve after 24 hours as everything melds. Perfect for making ahead for parties or gift-giving.

Step-by-Step Instructions for Jezebel Sauce

This straightforward method ensures a perfectly balanced sweet and spicy spread every time.

Step 1: Combine the Preserves Base

In a medium saucepan, combine the 1 cup Pineapple Preserves and 1 cup Apricot Preserves. I use a silicone spatula to scrape every last bit from the measuring cup—this ensures you get the full flavor intensity.

Place the pan over medium-low heat and stir frequently as the preserves melt together, which takes about 3-4 minutes. You’ll notice the mixture becomes smooth and slightly bubbly around the edges. If your preserves contain large fruit pieces, use the spatula to break them up as they heat.

Step 2: Incorporate the Tangy Elements

Once the preserves are fully melted and combined, add the 2 tbsp Apple Cider Vinegar and 1 tbsp Dijon Mustard. Stir vigorously for 1 minute to fully emulsify the vinegar and mustard into the fruit base.

The vinegar will initially cause the mixture to thin slightly, but as it simmers, the natural pectin in the preserves will help it thicken again. You should start to see small bubbles forming consistently across the surface, signaling that the mixture is at the right temperature for the next addition.

Step 3: Add Horseradish for Heat

Reduce the heat to low and carefully stir in the 0.25 cup Prepared Horseradish. Here’s the thing—horseradish can be potent, so I add it gradually, tasting as I go to achieve the desired spice level. The mixture will become slightly frothy as the horseradish incorporates.

Let it simmer for an additional 2-3 minutes, stirring occasionally. The sauce should thicken to the consistency of a loose jam, coating the back of a spoon with a glossy sheen. If it seems too thick, add a teaspoon of water, but I’ve found this is rarely necessary with these proportions.

Step 4: Cool and Thicken

Remove the pan from heat and let the sauce cool at room temperature for 15-20 minutes. As it cools, it will thicken further, reaching the perfect spreadable consistency. Stir it once or twice during cooling to prevent a skin from forming on the surface.

The final texture should be smooth yet slightly chunky from the horseradish, with a vibrant color that combines the golden hues of the preserves with the pale cream of the horseradish. The flavors will meld beautifully during this resting period, creating a harmonious balance of sweet, tangy, and spicy notes.

Serving Suggestions for Leftovers

As a Ham Glaze

Brush this sauce over a baked ham during the last 30 minutes of cooking. The heat caramelizes the sugars, creating a stunning glossy finish. I use about ½ cup for a 6-8 lb ham, basting every 10 minutes. 🔥

With Cream Cheese

Serve as a dip with 8 oz cream cheese on a platter, surrounded by crackers or sliced baguette. The cool creaminess perfectly balances the sauce’s spicy kick. This was my grandmother’s go-to appetizer for bridge club.

For extra flair, sprinkle chopped pecans over the cream cheese before adding the sauce.

On Grilled Meats

Spoon over grilled chicken, pork chops, or even burgers. The sauce’s sweetness complements smoky flavors beautifully. I brush it on during the last 2 minutes of grilling to prevent burning.

Cheese Board Star

Drizzle over brie or goat cheese on your next charcuterie board. Pair with sliced apples and water crackers for a sophisticated Southern touch. A little goes a long way—2 tbsp serves 4-6 people. ✨

Sandwich Spread

Use instead of mayo on turkey or roast beef sandwiches. The fruit and horseradish cut through rich meats wonderfully. I spread about 1 tbsp on each slice of bread for the perfect ratio.

Frequently Asked Questions