Cranberry Jezebel Sauce is a sweet and tangy treat that can dress up any dish! It’s made with cranberries, apple jelly, and a kick of horseradish for a fun twist.
This sauce is perfect for your holiday meals or just because! I love slathering it on turkey or a warm biscuit. Trust me, it’s a crowd-pleaser that you’ll want at every dinner!
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are key for that tart flavor. You could also use frozen cranberries if fresh aren’t available. Just skip the thawing step; they’ll cook up just fine.
Apple Jelly: This ingredient adds sweetness. If you need a substitute, peach or apricot preserves would work well too, giving a nice fruity twist.
Horseradish: Grated horseradish gives that zesty kick. If you prefer a milder flavor, you could use prepared horseradish or even a touch of Dijon mustard, but make sure to taste as you go.
Onions/Shallots: Adding these boosts the sauce’s depth. If you want a sweeter option, try using shallots instead of regular onions.
Vinegar: Apple cider vinegar adds a nice zing. You can swap it for white wine vinegar or even lemon juice if you like, just adjust to taste.
How Do You Cook the Cranberries Without Burning Them?
Cooking cranberries can be tricky because they can go from undercooked to overcooked. Here are some tips to keep it easy:
- Start with medium heat to avoid burning. Stir often, especially as they start bursting.
- Don’t rush! Let them simmer for about 10-15 minutes. This is where the magic happens as they pop and soften.
- If you notice the mixture is too thick before all the cranberries are burst, add a splash of water or a little extra vinegar to loosen it up.
- Once thickened, take it off the heat and let it cool. It will continue to thicken as it cools!
With these ingredients and steps, you’ll have a delicious, homemade Cranberry Jezebel Sauce ready to impress at your meals!
How to Make Cranberry Jezebel Sauce
Ingredients You’ll Need:
- 12 oz fresh cranberries
- 3/4 cup apple jelly
- 1/4 cup grated horseradish (prepared or fresh)
- 1/2 cup chopped onion or shallots (optional)
- 1/2 cup chopped green bell pepper or jalapeño (optional for heat)
- 1/2 cup vinegar (apple cider vinegar preferred)
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon cinnamon (optional)
- 1/4 cup brown sugar (adjust to taste)
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. You’ll need around 10-15 minutes for prep and about 10-15 minutes for cooking. Plus, don’t forget to let it cool before serving!
Step-by-Step Instructions:
1. Prepare the Cranberries:
First, rinse the cranberries under cold water. Take a moment to check for any soft or shriveled berries and discard them. You want the good, firm ones for the best flavor!
2. Mix the Ingredients:
In a medium saucepan, combine the cleaned cranberries with the apple jelly, grated horseradish, and any of the optional ingredients you choose: chopped onion, green bell pepper, or jalapeño. Add the vinegar, brown sugar, ground cloves, cinnamon, and a pinch of salt. Give everything a good stir to mix it all up!
3. Cook the Sauce:
Place the saucepan on the stove over medium heat. Cook the mixture, stirring occasionally, for about 10-15 minutes. You’ll hear the cranberries pop and see them start to soften and break apart. This is where the sauce begins to take shape!
4. Thicken the Sauce:
Once most of the cranberries have burst and the sauce has thickened to a jam-like consistency, take it off the heat. Allow the sauce to cool—it will thicken even more as it cools down!
5. Serve or Store:
Transfer the sauce to a serving bowl. If you want to get fancy, garnish the top with a few whole cranberries and a sprig of rosemary or fresh herbs for a nice touch. You can serve it chilled or at room temperature. It’s the perfect tangy, sweet-spicy addition to roasted meats, especially turkey or ham!
Now you have a delicious homemade Cranberry Jezebel Sauce that will brighten up any meal. Enjoy this sweet and tangy delight!
Can I Use Frozen Cranberries Instead of Fresh?
Yes! If you can’t find fresh cranberries, frozen ones work great too. Just toss them directly into the pot without thawing; they will cook just fine!
How Long Can I Store the Sauce?
This sauce can be stored in an airtight container in the refrigerator for up to 2 weeks. Just give it a good stir before serving again!
Can I Adjust the Spice Level?
Absolutely! If you prefer less heat, reduce the amount of jalapeño or omit it altogether. You can also adjust the horseradish to suit your taste—less for a milder flavor or more for an extra kick!
What Dishes Pair Well with Cranberry Jezebel Sauce?
This sauce is divine with roasted turkey, ham, or even grilled chicken! It also makes a delightful dip for crackers or a spread on sandwiches.
