There is an Iron Chef type challenge on the ppk and this weekend the challenge is Apple and Ginger. My recipe is fitting because (1) I got the idea from Food Network and (2) it’s quick and easy.
I used fresh ginger and and a Gingergold apple to make Gingered Jezebel Sauce. Jezebel Sauce is spicy and sweet and delicious. It’s traditionally served with crackers, but it would be terrific stirred into steamed kale, or as a condiment with baked tofu, burgers, or Sheree’s Sauerkraut Balls.
Gingered Jezebel Sauce
Makes about 1-1/2 cups
2 T. dry mustard 2 T. prepared horseradish 1/3 cup apple jelly ½ cup apricot preserves 1 T. minced fresh ginger 1 t. black pepper 1/3 cup minced fresh apple (I used Gingergold!)
Mix together in a medium bowl the mustard and horseradish. Add the jelly and preserves and stir until well combined. Stir in the ginger, pepper, and apple. Chill until ready to serve.
Even though I made this last week, I have to put my Apple Tart with Chocolate Ginger Crust into this challenge.