Apricot-Horseradish Sauce

6 Nov


  • 2/3 cup apricot jam
  • 1/3 cup freshly grated or prepared white horseradish
  • 1 T freshly squeezed lime juice, or to taste
  • coarse kosher salt, to taste
  • freshly ground black pepper, to taste

Combine the jam and horseradish in a mixing bowl and whisk until smooth.  Whisk in the lime juice, salt and pepper.  If not serving immediately, transfer the sauce to a glass jar with a nonmetallic lid and refrigerate.  It will keep for several weeks.

Serve with coconut shrimp.

Makes 1 cup


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