Recipe: Cranberry Jezebel Sauce

Cranberry Jezebel Sauce is great with turkey or chicken, but it’s sublime with ham, making it a perfect side dish for Easter dinner. The sauce is a tantalizing sweet-spicy-sour combination; ham contributes the remaining two flavor bases, salty and savory.

 

I use sugar substitute and sugar-free marmalade to reduce carbs and calories, but if you prefer, you may use sugar or sugar-based marmalade instead. Note that the calorie and carbohydrate content will be much higher.

Cranberry Jezebel Sauce

Ingredients:

 

½ cup water

1 cup sugar substitute

1 small red onion, halved and thinly sliced

1 (16-ounce) can whole cranberry sauce

2/3 cup sugar-free orange marmalade

2 tablespoons prepared horseradish

2 teaspoons Dijon mustard

Directions:

Dissolve sugar substitute in water in a medium skillet over medium-high heat, stirring often. Bring to a boil. Add onions and cook until just tender, about 5 minutes. Add marmelade, cranberry sauce, horseradish, and mustard. Bring to a boil. Reduce heat and simmer until thick, about 10 - 15 minutes.

Serve with grilled ham, roast chicken, or roast turkey.