Why Jezebel Sauce Is My Most Requested Appetizer (Hint: It’s Pure Gold With Cream Cheese)

Let me tell you, if you take a peek in my fridge any given day, you’ll probably notice a bright array of jars. Jellies, jams, glazes you name them, I likely have them. But these aren’t just for toasting morning bread. These sweet spreads are some of the most amazingly versatile ingredients you can stock up on and use to turn plain old meals into something extraordinary.

1. The Sweet-and-Spicy Secret in My Fridge

You’ll also quite frequently discover one jar of homemade condiment I never want to live without: Jezebel sauce. It’s pungent pineapple preserves and apple jelly, flavored with horseradish, black pepper, and red pepper flakes. The result? A spicy all-purpose condiment that dishes out an unmistakably addictive kick.

Despite using it on everything from meats to seafood, my kitchen is perhaps most famous for one simple, crowd-pleasing appetizer. Just spoon it over a block of cream cheese and serve with butter crackers. Loved by guests, requested again and again, and devoured from the table in seconds.

Grilled Lamb with Apple-Mint Jelly

This recipe creates a vibrant apple-mint jelly infused with jalapeno to serve alongside grilled lamb chops. The jelly is simmered, strained, and reduced to a thick glaze, which is then brushed onto seasoned lamb chops as they grill for a flavorful finish.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 15 minutes mins

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 5973.2 kcal

Equipment

• 1 Large Saucepan
• 1 Fine-mesh Sieve
• 1 Cheesecloth For lining the sieve
• 1 Grill

Ingredients

  

Main

• 2 pounds Granny Smith apples
• 1 bunch mint plus 1/4 cup leaves, chopped
• 1 cup water
• 1 cup vinegar
• 1 jalapeno halved
• 1 cup sugar
• 8 loin lamb chops about 3 pounds
• Salt and freshly ground black pepper
• Vegetable oil
• Special equipment: cheesecloth

Instructions

 

• Quarter apples and place entire apple (seeds and core included) in large saucepan with the 1 bunch mint, water, vinegar and jalapeno. Bring to a boil then lower to a simmer and cook until apples are tender, 15 to 20 minutes. Mash and pour into a cheesecloth-lined sieve over a bowl. Let sit to drain until you have about 2 cups of juice. Do not squeeze the apple mixture in the cheesecloth to extract more juice. Pour the stained juice into the saucepan and stir in the sugar. Bring to a boil, lower the heat to a simmer and cook until reduced by half and becomes thick. Reserve half the jelly for serving and half for brushing on the chops as they grill. Let jelly cool slightly before brushing the chops.
• Preheat grill to medium-high heat.
• Season lamb chops with salt and pepper and lightly coat with oil. Grill on each side for about 3 minutes, for medium rare, continuously brushing with the glaze. Mix the remaining 1/4 cup of chopped mint into reserved jelly and serve alongside grilled chops.

Notes

When making the jelly, resist the urge to squeeze the cheesecloth. Allowing the juice to drip naturally yields a clearer jelly. The combination of apples, mint, and jalapeno creates a sweet, bright, and slightly spicy glaze that perfectly complements the richness of the lamb. For medium-rare lamb chops, grilling approximately 3 minutes per side is a good starting point, but cooking time will vary based on thickness and grill temperature. Use a thermometer if unsure (130-135°F for medium-rare). Baste continuously during the final minutes of grilling to build a beautiful glaze and flavor.

2. A Southern Classic With Character and Heat

Jezebel sauce is a Southern US product, ingrained in Gulf Coast cookouts and church potlucks. It’s passed on typically by way of neighborhood cookbooks, appreciated for its kick and feeling of comfort.

It’s named after the Jezebel of the Bible, who was famous for being seductive and deceitful. The sauce is not a disappointment with its seductive sweetness that gets you, followed by a strong kick that lingers on. There’s something attractive about the flavor being seductive, complicated, and a little bit uncertain.

That’s what makes it such a party favorite. It’s familiar but with a surprise twist. The warm heat of the sauce offsets the fruit preserves, and when served alongside cool, creamy cheese, the combination is a taste sensation that lingers long after the party has ended.

3. What Goes into This Addictive Sauce?

The je ne sais quoi of Jezebel sauce is its harmony and that is because of a few uncomplicated ingredients coming together to perfection. Every single one is important to play a part:

1. Pineapple Preserves:

These add a tropical light and natural texture. In contrast to jelly, preserves contain small pieces of fruit that provide body and eye appeal. Try them in the jam aisle brands such as Smuckers work well.

2. Apple Jelly:

Made from fruit juice rather than pulp, this jelly brings a light, elegant sweetness that tempers the hotness and balances out the flavor.

3. Prepared Horseradish:

Not fresh root, but the jarred kind that employs vinegar and salt. It adds a sinus-clearing punch that cuts through the sweetness and brings the sauce’s characteristic oomph.

4. Ground Dry Mustard:

Colman’s is a favorite for its pungency and bite. It doesn’t overpower, but it adds depth to the overall canvas and keeps the sauce from being one-dimensional.

Fig Preserves

This recipe guides you through making delicious fig preserves by simmering fresh figs with orange zest, juice, sugar, and vanilla. The mixture is boiled initially, then gently simmered until the liquid reaches a syrupy, preserve-like consistency when tested, creating a sweet and fragrant condiment.

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Cook Time 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Course lunch/dinner

Cuisine American

Servings 12 people

Calories 952.1 kcal

Equipment

• 1 Heavy-bottomed pot or Dutch oven Essential for even heating and preventing scorching of the sugar mixture.
• 1 Microplane or Zester For grating orange zest.
• 1 Measuring Cups For liquids and sugar.
• 1 Knife and Cutting Board For preparing figs and vanilla bean.
• 1 Heatproof Spoon or Spatula For stirring.

Ingredients

  

Main

• 2 teaspoons grated orange zest 2 oranges
• 1/2 cup freshly squeezed orange juice
• 3 3/4 cups sugar
• 1 vanilla bean split lengthwise
• 2 pounds fresh ripe purple figs stems removed and halved lengthwise

Instructions

 

• Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.

Notes

Ensure figs are ripe for best flavor and sweetness. Using a heavy-bottomed pot is crucial to prevent the sugar from scorching. Maintain a consistent, gentle simmer with bubbles distributed throughout, not just around the edges, for even cooking. The gelling test is key; don't overcook or the preserves will be too stiff. If it sets too firmly, gently warm it and stir in a little more orange juice or water. Properly split the vanilla bean to infuse maximum flavor. Allow the preserves to cool completely before assessing final consistency and storing.

5. Kosher Salt, Black Pepper & Red Pepper Flakes:

Salt brings out the spice and sweetness. Pepper brings heat to it. Red pepper flakes give that linger of aftertaste that has you taking another bite.

Everything combines to layer the taste. Together, they create a sauce that can be as good at snacking as it is at intense cooking.

4. The Cream Cheese Dip That Steals the Show

If you’re new to Jezebel sauce, start with its most famous role served over cream cheese. It couldn’t be easier. Let an 8-ounce block of cream cheese soften at room temperature, then spoon about half a cup of the sauce over it. Allow it to run down the sides naturally. Serve with Ritz or other buttery crackers.

The reward is creamy, sweet, spicy, salty all at one bite. It’s disgustingly low effort but high reward. Have the leftover sauce ready; your guests will scrape it dry and ask for more.

Aside from dips, the sauce excels in the kitchen:

1. Pork Tenderloin Glaze:

Brush it on a minute or two before grilling is complete. The sugars caramelize well, adding a sticky, savory crust to the pork. Don’t brush it on too early high heat will caramelize the sauce.

Ranch Dressing Cheese Log

This recipe creates a savory cheese log using cream cheese, cheddar cheese, and ranch dressing mix. The mixture is blended, chilled, shaped into a log, coated in chopped pecans, and served as an appetizer with crackers or bagel chips.

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Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Snack

Cuisine American

Servings 15 people

Calories 5492.1 kcal

Equipment

• 1 Stand Mixer Or a large mixing bowl and hand mixer
• 1 Plastic Wrap
• 1 Baking Sheet or Wax Paper For rolling the log in nuts

Ingredients

  

Main

• 12 ounces cream cheese room temperature
• 1/2 cup mayonnaise
• 1/2 cup buttermilk well shaken
• One 1-ounce package ranch dressing mix such as Hidden Valley
• 16 ounces Cheddar cheese grated, room temperature
• 1 cup pecans roughly chopped
• Crackers or bagel chips for serving

Instructions

 

• In a stand mixer, beat together the cream cheese, mayonnaise, buttermilk and dressing mix. Add the Cheddar cheese and continue beating until thoroughly blended. Wrap the mixture in plastic wrap and place it in the freezer for 30 minutes. When firm, shape the wrapped cheese mixture into a log. Spread the pecans out on a baking sheet or a piece of wax paper. Unwrap the cheese log and roll it in the nuts to coat it on all sides. Serve with crackers or bagel chips.

Notes

Ensure cream cheese and grated cheddar are at true room temperature for effortless blending into a smooth, uniform base. If the mixture is too soft after chilling, freeze slightly longer until it's firm enough to hold its shape while rolling. Toasting the pecans lightly before coating will enhance their flavor and crunch. Consider adding chopped fresh herbs like chives or parsley to the nut coating for added color and freshness. Serve the cheese log at cool room temperature for easy spreading.

2. Baked Chicken Transmogrification:

Brush it over chicken breasts before baking. Sweet heat seals in moisture and adds character to an otherwise lackluster dish.

3. Seared Shrimp Finisher:

Toss just-seared shrimp with a dose of sauce just before serving them from the pan. The residual warmth of the hot pan warms and coats them without overcooking.

4. Holiday Ham Hero:

Glaze it over roasting ham during the final moments of roasting. Sweet-spicy glaze over salty meat is eye-rollingly good. Compliments are not far behind.

This sauce is your time-saving flavor trick for quick appetizers or main dishes that are way more involved-looking than they really are.

Lemon-Blueberry Bread

This recipe guides you in baking a delicious and moist quick bread featuring fresh blueberries and bright lemon flavor, with the addition of pecans. The batter is mixed, baked in a loaf pan until golden, and finished with a simple lemon glaze while warm.

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Cook Time 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Breakfast

Cuisine british

Servings 8 people

Calories 2285.5 kcal

Equipment

• 1 Loaf Pan 4x8 inch recommended
• 1 Electric Mixer Stand or hand mixer
• 2 Medium Bowls For wet and dry ingredients
• 1 Wire Rack For cooling the baked loaf
• 1 Sifter

Ingredients

  

Main

• 5 tablespoons unsalted butter melted, plus more for greasing the pan
• 1 cup fresh blueberries
• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 1 cup granulated sugar
• 2 large eggs
• 1 lemon zested and juiced (about 3 tablespoons of each)
• 1 teaspoon baking powder
• Kosher salt
• 1/2 cup milk
• 1/2 cup chopped pecans
• 1 lemon juiced
• 1/4 cup confectioners' sugar

Instructions

 

• Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan.
• Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside.
• Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.
• For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.

Notes

1. Avoid overmixing the batter once the flour is added; mix just until combined to prevent a tough texture.
2. Tossing the blueberries in a small amount of flour helps suspend them evenly throughout the batter, preventing them from sinking to the bottom.
3. Ensure eggs and milk are at room temperature for better emulsion and a smoother batter.
4. The toothpick test is crucial for doneness; insert it into the center, and it should come out clean, not with wet batter attached.
5. Drizzle the glaze while the bread is still warm (but not hot) to allow it to seep slightly into the loaf for added moisture and flavor.

5. A Two-Ingredient Flavor Bomb You Didn’t Know You Needed

Just when I was convinced that I had discovered the ultimate in sweet-savory treats, I stumbled on another treasure this time from an unlikely source: Facebook. A recipe entry in the ALDI Nerd Recipe Community brought my scroll to a standstill. One member named Brittany Harrison stated she had found the perfect ever ALDI pairing. Naturally, I had to see what it was.

The pairing? Benton’s Lemon Cookie Thins + Emporium Selection Blueberry Vanilla Goat Cheese Log. Yes, you heard that right. A lemon cookie that’s crunchy and paired with dessert cheese. On paper, it sounded weird to me to attempt. But I remembered lemon-blueberry muffins, cheesecake, and tarts. Voila.

Here’s how it works:

1. Benton’s Lemon Cookie Thins (4 oz, ~$2.65):

Bright, buttery, and crunchy. Not weak in spite of what the name implies. Richly shortbread-like with a bright lemon tang that cuts through richer elements.

Crunchy Parmesan Chicken Tenders

This recipe details how to create extra-crispy chicken tenders baked at a high temperature after a buttermilk soak. Coated in Parmesan and seasoned bread crumbs, they are cooked until golden brown and served alongside a simple garlic-balsamic vinaigrette for dipping.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 9808.7 kcal

Equipment

• 2 Baking Sheets Heavy large size recommended
• 1 Large Mixing Bowl For buttermilk soak
• 1 Medium Mixing Bowl For vinaigrette
• 1 Pie Dish or Shallow Dish For breading
• 1 Whisk For vinaigrette

Ingredients

  

Main

• 4 tablespoons plus 1/2 cup extra-virgin olive oil
• 1 cup buttermilk
• 1 1/2 pounds chicken tenders about 18
• 3 large garlic cloves minced
• 1/2 teaspoon salt
• 3 tablespoons balsamic vinegar
• Freshly ground black pepper
• 1 1/4 cups freshly grated Parmesan
• 3/4 cup Italian-style seasoned bread crumbs

Instructions

 

• Preheat the oven to 500 degrees F.
• Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
• Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
• Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
• Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

Notes

The high oven temperature (500°F) is crucial for achieving a crispy coating quickly without drying out the chicken; ensure your oven is fully preheated. Don't overcrowd the baking sheets; leave space between tenders for proper air circulation, which promotes crisping. Bake in batches if necessary. The buttermilk bath is key to tenderizing the chicken and helping the bread crumb mixture adhere effectively. For extra crunch, consider substituting Italian-style bread crumbs with Panko or a mix. Ensure the Parmesan and bread crumb mixture is pressed firmly onto the chicken tenders for a secure coating.

2. Emporium Selection Blueberry Vanilla Goat Cheese (6 oz, ~$3.45):

Not your run-of-the-mill tart goat cheese it’s creamy, sweet, and has a blueberry cheesecake flavor. Chunks of real blueberry are added, and the purple color is a bonus.

They combine for a textural and taste contrast that’s difficult to top. The cookie’s crunch snap is paired with the cheese’s creamy spread, bringing lemony zest followed by blueberry mellowness and a hint of goaty tang.

You don’t have to get fancy just dip or spread. The combination is decadent but only costs $6.

Ways to Serve This Sweet Pairing

Cheese Board Star:

Add the cookies and cheese to a fruit and cheese platter. Add grapes, strawberries, and more cheeses. The lemon-blueberry pairing is perfect without competing.

Appetizer Tray Favorite:

Spread goat cheese in advance on each cookie and garnish with a blueberry or bunch of mint. The appearance is simple but elegant.

Elegant Cheese and Fruit Platter

This recipe guides you in assembling an elegant cheese and fruit platter featuring white cheddar, blue cheese, and Brie, paired with fresh apples, pears, strawberries, grapes, and dried apricots and cherries. It's a simple yet sophisticated presentation perfect for entertaining.

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Total Time 45 minutes mins

Course Snack

Cuisine Mediterranean

Servings 24 people

Calories 3954.4 kcal

Equipment

• 1 Cutting Board
• 1 Chef's Knife or Paring Knife For slicing cheese and fruit
• 1 Serving Platter or Board Large enough to arrange all components
• 1 Small bowls Optional, for dried fruit or grapes

Ingredients

  

Main

• 1 block 8 oz white Cheddar cheese
• 1 wedge 8 oz blue cheese (such as Stilton or Gorgonzola)
• 1 round 8 oz Brie cheese
• 1 large crisp red eating apple sliced
• 1 medium pear sliced
• 1 pint 2 cups strawberries, halved
• 3/4 lb seedless green grapes cut into small clusters
• 3/4 lb seedless red grapes cut into small clusters
• 1 package 7 oz dried apricots
• 1/4 cup dried cherries or sweetened dried cranberries
• Fresh rosemary sprigs if desired

Instructions

 

• Allow cheeses (Cheddar, Blue, Brie) to rest at room temperature for 30-60 minutes.
• Prepare the fresh fruit: slice the apple and pear, halve the strawberries, and cut the grapes into small clusters.
• Arrange the cheeses on a large serving platter or board, spacing them out.
• Cluster the fresh fruit around the cheeses, keeping varieties separate or slightly overlapping for visual appeal.
• Add the dried apricots and dried cherries (or cranberries) to the platter, either directly or in small bowls.
• Tuck fresh rosemary sprigs among the components for garnish, if desired.
• Ensure different cheese types are spaced out to prevent flavors from mingling excessively.
• Present the platter alongside crackers or bread, if serving.

Notes

Allow cheeses, especially Brie, to sit at room temperature for 30-60 minutes before serving to achieve optimal texture and flavor. When slicing fruits like apples and pears, consider dipping them briefly in lemon juice diluted with water to prevent browning, though this recipe doesn't call for it directly. Arrange components visually, varying textures and colors. Place crackers, bread, or nuts (not listed in ingredients but standard additions) separately rather than directly on the platter to prevent sogginess and accommodate dietary restrictions.

Picnic Perfect:

Pack both for an outdoor party. They travel well, and you can dip cookies right in the cheese no need for a knife. Great for speedy snacking on the run. The brilliance of this combination is that it will taste fresh and exciting, even though it is made out of two very cheap ingredients found in most ALDI markets.

Whether you’re spooning Jezebel sauce over cream cheese or serve blueberry goat cheese accompanied by lemon cookies, these are recipes that surprise you in the best way possible. They do not take hours of your time in the kitchen or expensive ingredients. They are more about contrast, balance, and a pinch of creative whimsy.

Lahmahjoon Pizza

This recipe combines the flavors of Lahmahjoon, a Middle Eastern meat flatbread, with traditional pizza. It involves cooking a savory lamb and tomato mixture, spreading it over whole-wheat pizza dough with feta and pine nuts, and baking until golden and cooked through, offering a unique and flavorful twist on pizza.

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Total Time 45 minutes mins

Course lunch/dinner

Cuisine Italian

Servings 6 people

Calories 2299.1 kcal

Equipment

• 1 Large Skillet For cooking the lamb mixture.
• 1 Cutting Board
• 1 Chef's knife
• 1 Pizza Peel or Baking Sheet For transferring and baking the pizza.

Ingredients

  

Main

• 1 tablespoon extra-virgin olive oil
• ½ cup chopped shallots
• 8 ounces ground lamb
• 4 medium plum tomatoes chopped
• 2 tablespoons minced fresh parsley
• 1 tablespoon pomegranate molasses (see Shopping Tip)
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• Yellow cornmeal for dusting
• 1 pound Easy Whole-Wheat Pizza Dough recipe follows, or other prepared dough
• ⅓ cup crumbled feta
• 1 tablespoon pine nuts

Instructions

 

• Heat olive oil in a large skillet over medium-high heat.
• Add shallots and cook until softened, about 2-3 minutes.
• Add ground lamb and cook, breaking it up with a spoon, until browned.
• Stir in chopped tomatoes, parsley, pomegranate molasses, cinnamon, salt, and pepper. Simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thickened, about 5-7 minutes.
• Remove the lamb mixture from the heat and let it cool slightly.
• Preheat your oven according to the pizza dough recipe instructions (typically around 450-500°F or 230-260°C). Dust a pizza peel or baking sheet generously with yellow cornmeal.
• Shape or roll out the pizza dough on a lightly floured surface, then carefully transfer it to the prepared pizza peel or baking sheet.
• Evenly spread the cooled lamb mixture over the pizza dough, leaving a small border for the crust.
• Sprinkle the crumbled feta and pine nuts over the lamb mixture.
• Slide the pizza onto the preheated oven stone or baking sheet and bake for 10-15 minutes, or until the crust is golden brown and the topping is heated through. Let cool slightly before slicing and serving.

Notes

Ensure the lamb filling is not too wet before spreading it on the dough, as excess moisture can lead to a soggy crust. If the mixture seems wet, simmer it uncovered for a few extra minutes to reduce moisture. For a crispier crust, consider a partial bake of the dough before adding the topping. Toasting the pine nuts lightly before adding them will enhance their nutty flavor. A drizzle of olive oil over the assembled pizza before baking can help achieve a better crust color and add richness.

What they have in common is that they’re spectacular without being complex. They lure people with questions and pay answers back in flavor. And they remind us that the best sometimes comes from the simplest ideas.

From Southern roots to internet foodie finds, this blog is about sauces and snacks that bring people together, start conversations, and welcome the guests back again and again. Taste them, and you may just find your new favorite in the cupboard or on your Facebook profile.