2/3 c Apricot jam

1/3 c Freshly grated or prepared

White horseradish 1 tb Fresh lime juice

Salt Pepper Combine the jam and horseradish in a mixing bowl and whisk until smooth. Whisk in the lime juice and 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.