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I am sure the recipe you are looking for is Linda C's Cranberry Jezebel.

Cranberry Jezebel
Posted by Linda C
Here's my recipe for Cranberry Jezabel, came originally from the Chicago Trib more than 10 years ago.

12 oz bag fresh or frozen cranberries
1 c. water
3/4 c. white sugar
1/2 c brown sugar

Wash and pick over the berries, put water and sugars in sauce pan( large enough to prevent boil over) and bring to a boil, add berries and return to a boil, cook on medium for 15 to 20 minutes from the time it returns to a
boil, stirring occasionally.

Cool to luke warm and add 3 T. fresh (fresh is hotter!) horseradish and 1T Dijon mustard, stir, refrigerate and enjoy!

Linda

My family mostly likes the Ocean Spray jellied stuff, but I love LindaC's cranberry jezebel so I make it every year for Elery and I. We eat it at Thanksgiving dinner and anything leftover makes an awesome sandwich spread with leftover turkey. It's also really good on a roast beef sandwich.

Annie

and I also like it with roast pork....and I have a friend I give it to who eats it on a salad??
whatever...but I suppose mixed with some oil and a bit of vinegar it might work.

That cranberry recipe sounds delicious. What a combo of ingredients! But I can see that it would be delicious as a sandwich spread.

Thank you Linda. I had hoped I wasn't crazy and just imagined that I saw that recipe.

It sounds wonderful. I love horseradish and we grow it too.

I am totally hooked on "sweet hot"...Annie's Habanero gold, my hot pepper jelly and a habanero raspberry jam I make....

Linda, if you like the sweet-hot, try this one. I made it yesterday for the feast and it is right one target.

Spicy Cranberry Chutney

Ingredients
â¢3 to 4 jalapenos, finely chopped
â¢8 cups cranberries (2 x 12 oz. bags)
â¢2 limes, zested and juiced
â¢2 oranges, zested and juiced
â¢1 1/2 cups granulated sugar
â¢1 cup water
â¢Salt and fresh ground black pepper
Directions
Put all of the ingredients in sauce pot and bring to a boil over medium heat. Reduce the heat and simmer until desired consistency, about 40 to 50 minutes

Note: I halved it and it cooks in 30 min or less.

Peppi

this is one you'll either love or spit out -- it's strong

Julia's Cranberry Chutney

Source: Julia Child from Julia and Jacques Cooking at Home
Tart and sweet with a touch of heat. Very good on leftover turkey sandwiches
Yield 2 1/2 cups

1 large Granny Smith apple
1 lemon
1 cup orange juice
3 cups cranberries (12 oz)
3 tbsps white wine vinegar
1/2 cup sugar
1/4 teaspoon salt
1/4 teaspoon cayenne pepper (more to taste)

Halve and core the apple and cut in small dice. Pare 10 or so thin strips with a zester, then trim the ends and cut the lemon lengthwise into quarters. Cut each quarter into thin triangles. Pour the oj and cranberries into a sturdy 2 or 3 quart saucepan and set over medium heat. Add the apple and lemon pieces, the strips of lemon peel, vinegar and seasonings. Stir together and cook covered about 5 minutes until all the cranberries have burst. Uncover, reduce heat and simmer for another 4 or 5 minutes, until thick. Taste and stir in small amounts more vinegar, sugar, salt or cayenne as you like. Cool to room temperature before serving. Keeps several weeks in refrigerator. Can be frozen.