Jezebel Sauce Recipe Southern Living: Sweet and Spicy Pineapple-Horseradish Blend

This sauce brings Southern charm to any table with its perfect balance of sweet pineapple and fiery horseradish. I developed this version after testing multiple ratios to achieve that signature kick without overwhelming heat.

The beauty lies in its simplicity—just a handful of ingredients blended together create a versatile condiment that elevates everything from grilled meats to cheese boards. It keeps well in the fridge for up to two weeks, making it a pantry staple.

What you’ll get is a glossy, sweet-spicy sauce that’s equally at home drizzled over ham as it is paired with sharp cheddar. The pineapple adds natural brightness while the horseradish delivers that unmistakable Southern Living flair.

Serve it warm or at room temperature for the best flavor experience. Here’s how to make this crowd-pleasing classic.

Ingredients for Jezebel Sauce Recipe Southern Living

Sweet pineapple jelly meets fiery horseradish in this bold Southern condiment blend.

The pineapple jelly is key here—Smucker’s or Bonne Maman have the right consistency. Skip the cheap stuff; it’s too watery. For horseradish, Gold’s or Beaver Brand are solid picks. Look for prepared horseradish in the refrigerated section (not shelf-stable, which lacks bite). Most grocery stores stock it near the pickles. The apple cider vinegar should be raw and unfiltered for depth.

No horseradish? Fresh grated with vinegar works if you’re desperate, but the texture won’t be the same. Swap ketchup for tomato paste plus a splash of water. Out of apple cider vinegar? White vinegar at half the amount gets you close. The Dijon can be swapped for yellow mustard, though the flavor flattens a bit. Sugar can be reduced or replaced with honey.

This keeps for 2 weeks in the fridge in a sealed jar. The flavors meld after a day, so make it ahead. Stir before using—it separates naturally. Freezing isn’t recommended; the texture breaks down.

Step-by-Step Instructions for Sweet and Spicy Pineapple-Horseradish Sauce

Here’s the method. Straightforward, tested, works every time.

Step 1: Combine the Base Ingredients

In a medium saucepan, add the 18 oz Pineapple Jelly and the 0.5 cup Ketchup. I like to use a heavy-bottomed pan to prevent scorching. Place it over medium-low heat and stir frequently as the jelly begins to melt and combine with the ketchup.

You’ll notice the mixture will start to bubble gently after 3-4 minutes. This is the jelly breaking down and incorporating with the ketchup. Keep stirring until the mixture is smooth and there are no visible jelly chunks remaining.

Step 2: Add the Tangy and Spicy Elements

Once the base is smooth, stir in the 0.5 cup Prepared Horseradish, 2 tbsp Apple Cider Vinegar, 2 tbsp Dijon Mustard, 1 tbsp Worcestershire Sauce, and 2 tbsp Granulated Sugar. The vinegar and mustard will add a bright tang, while the horseradish brings the heat.

I always add the horseradish last of these ingredients because its potency can be overwhelming if it hits the hot pan directly. Stir everything together thoroughly so the flavors meld evenly throughout the sauce.

Step 3: Simmer and Develop the Flavors

Reduce the heat to low and let the sauce simmer gently. You want it to thicken slightly but still remain pourable. This should take about 8-10 minutes—you’ll see the sauce darken slightly and take on a glossy sheen.

Stir occasionally during this time to prevent sticking. The sugar will caramelize just a bit, adding depth to the flavor, while the vinegar and mustard will balance the sweetness of the jelly. The horseradish will mellow slightly as it cooks, creating a perfect harmony of sweet, tangy, and spicy.

Step 4: Adjust and Finish the Sauce

After simmering, taste the sauce and adjust the flavors if needed. If you prefer more heat, you can add a touch more horseradish, but remember it can intensify as it sits. If it’s too tangy, a pinch more sugar can help balance it.

Remove the saucepan from the heat and let it cool to room temperature. The sauce will thicken a bit more as it cools, but it should still be easy to pour or spread. Transfer it to a clean, airtight jar or container for storage. This sauce keeps well in the refrigerator for up to 2 weeks.

Dietary Considerations for This Dish

Gluten-Free Friendly

This sauce is naturally gluten-free as written. All ingredients—pineapple jelly, horseradish, apple cider vinegar, Dijon mustard, Worcestershire sauce, and ketchup—are typically gluten-free. However, always double-check labels, especially on Worcestershire sauce, which sometimes contains malt vinegar. 💡

Vegan Adaptations

To make this vegan, swap honey-based pineapple jelly for a pectin-based variety like Smucker’s. Also, ensure your Worcestershire sauce is anchovy-free—Annie’s makes a great vegan version. The rest of the ingredients are already plant-based.

Low-Sugar Option

For a lower-sugar version, use sugar-free pineapple jelly and reduce the granulated sugar to 1 tbsp or omit it entirely. The natural sweetness from the jelly will still shine through. I’ve tested this with Smucker’s Sugar-Free and it works beautifully.

Allergen Notes

This sauce contains no dairy, eggs, nuts, or soy. The only potential allergen is mustard in the Dijon, so those with mustard allergies should substitute yellow mustard or omit it. Always verify ingredient labels for cross-contamination warnings.

Sodium Considerations

If watching sodium, use low-sodium ketchup and reduced-sodium Worcestershire sauce. The horseradish and vinegar add plenty of flavor without extra salt. I’ve found Heinz No Salt Added ketchup works well here.

Spice Level Control

Adjust the heat by reducing the horseradish to ¼ cup for mild flavor or increasing to ¾ cup for extra kick. The sauce’s sweetness balances the spice, so even heat-sensitive eaters usually enjoy it. 🌶️

Frequently Asked Questions