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Cranberry Jezebel Sauce Recipe


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Cranberry Jezebel Sauce Recipe

© 2014 Peggy Trowbridge Filippone, licensed to About.com, Inc.
There is something truly magical about this sweet, tangy, and spicy sauce that is especially good on pork and poultry. Try it as a spread over room temperature cream cheese for a delightfully different appetizer. If you prefer a smoother sauce, simply whir in a blender to the desired consistency before chilling.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2-1/2 cups


  • 1 cup water
  • 1/2 cup granulated white sugar
  • 1/2 cup light brown sugar
  • 2 cups (about 12 ounces) fresh cranberries, picked over (may use frozen)
  • 2 Tablespoons diced green chile peppers (jalapeno, serrano, or your favorite - may use canned)
  • 1/4 teaspoon ground allspice
  • 1 Tablespoon Dijon mustard


Place water, white sugar, and brown sugar in a heavy saucepan and bring to a boil. Stir until sugar is dissolved.

Add cranberries, chiles, and allspice to sugar mixture. Return to a slow boil, then simmer for about 10 minutes. Remove from heat and stir in Dijon mustard.

Let cool completely, then refrigerate.

Use Cranberry Jezebel Sauce as a condiment for pork and poultry or spread over room temperature cream cheese as an appetizer.

Yield: about 2-1/2 cups
Photo © 2014 Peggy Trowbridge Filippone, licensed to About.com, Inc.

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