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You don’t need to buy premade cranberry sauce for your Holiday dinners…not when it is sooooo easy to make and tastes so much better.
Try this recipe this year…I think you will like it. It makes a great addition to sandwiches too….and guess what? You can spread any
leftovers on top of cream cheese and serve it up with assorted crackers for a WOW! WOW! WOW! appetizer!
Bone Appetit!
Cranberry Jezebel Sauce

1 cup water
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 (12-ounce) bag of fresh or frozen cranberries
1/2 cup pineapple preserves
3 Tablespoons prepared horseradish sauce
1 Tablespoon Dijon mustard

In a large saucepan, boil the water and both sugars over medium-high heat until the sugar is dissolved…then add the cranberries.
Reduce the heat to medium-low and simmer for about 10-15 minutes…stirring often…until the cranberry skins start to pop open and the
whole mixture begins to look real thick. Remove from heat.
Stir in the preserves, horseradish sauce and the mustard and let everything cool down. Place in a plastic container with a tight-fitting
lid and store in the refrigerator until you are ready to use. Serve chilled.
You can make this sauce up to 2 weeks before using as long as it’s in an airtight container in the refrigerator.

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