Author Notes: Jezebel sauce is one of those Southern recipes whose origins are lost in time, but if you have it in your refrigerator, you have the makings of either a great sauce for pork and chicken, or the base of a great, quick party snack. You can use whatever combination of soft cheeses strikes your fancy, and my “dipper” of choice with this dish is Wheat Thins crackers. —Kayb
Serves: a party
Ingredients
Jezebel Sauce
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1
cup pineapple preserves
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1
cup apricot jelly
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1/4
cup prepared horseradish, or to taste
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salt to taste
Cheese spread
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8
ounces ricotta
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4
ounces goat cheese, crumbled
-
8
ounces cream cheese
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4
ounces grated Fontina or Havarti or other semi-soft cheese
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3
tablespoons sherry
Directions
- In a small saucepan over medium low heat, combine preserves, jelly and horseradish. Taste and salt until it’s “right.” Set aside to cool to room temperature.
- Combine all the cheeses and sherry in a food processor; pulse until smooth.
- Spread cheese about 3/4 inch thick on a serving platter. Chill for about an hour. Pour and gently spread a topping of Jezebel sauce over the cheese. Serve with assorted crackers.