"Off the bat, the closest thing I could find to apple jam was a cinnamon apple jelly from Stonewall Kitchen-which sounded as good a festive twist as any, so into the basket it went. The pineapple preserves were also nowhere to be seen, so I decided to settle for a can of pineapple chunks instead. (I got the last one, and I'm dearly sorry to whoever needed it for their Christmas ham.)"
"To make Jezebel sauce, I began by chopping up the pineapple chunks with some food-safe scissors. Then I added the cinnamon apple jelly, and dolloped in a heavy hand of the mustard-horseradish mix, before heaping on a small mountain of mustard powder. While mixing, I began to grow skeptical. The dry mustard was making things look particularly unappetizing, and I had to consistently tease out little powder pockets to ensure a smoother consistency."
"Jezebel sauce is fucking delicious! I don't know if it's because I strayed too far from the suggested ingredients, but it was mostly sweet, kind of spicy, and had a good amount of heat. (Like, eating-it-too-fast-will-give-you-heartburn kind of heat.) I tried it on some cream cheese and crackers-the most common way to enjoy Jezebel sauce-before slathering it on anything else in sight."
The cook substituted cinnamon apple jelly for apple jam, used canned pineapple chunks, and combined a mustard-horseradish jar with dry Colman's mustard to recreate Jezebel sauce. Pineapple chunks were chopped, mixed with the apple jelly, mustard-horseradish mix, and generous mustard powder, then smoothed out while addressing dry mustard pockets. Initial skepticism arose from the unappetizing appearance and potential overly sweet flavor. Despite concerns, the finished sauce proved mostly sweet, spicy, and very hot. The sauce was enjoyed on cream cheese and crackers and used as a basting and slathering condiment.
Read at Jezebel
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