We Try It So You Don't Have To: "Hot Jezebel Sauce"

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For months, we've been getting tips about this mysterious retro concoction known as "Jezebel sauce or, alternatively, simply "Hot Jezebel." So we bit the bullet - or, more accurately, the quarter pound of straight cream cheese - and tried it.

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"Hot Jezebel," for those unfamiliar, is a mixture of apricot preserves, mustard and horseradish, which you chill and pour over a block of cream cheese. Um, that's it. Since I had a King Ranch Casserole in the oven and an ex coming over for dinner, the time seemed ripe.


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So I did my marketing


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And I served it with crackers.


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It looked really unappetizing. But I made everyone eat it anyway.


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It tasted exactly like duck sauce.


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Or maybe really mild chutney, or ham glaze, on a big hunk of cream cheese. It didn't exactly move.

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I had a lot left, so I put it in the blender.


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Then I made some salami-cream-cheese rollups.


But no one wanted those either.

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DISCUSSION

scarlet-gray-old
scarlet gray

This actually sounds good to me, but I've grown up with lots of cream cheese-based appetizers, and my Nana has been known to whip out these AMAZING slowcooked meatballs that involve grape jelly in the sauce. At least, I think it's grape jelly.