Apricot and Clementine Sauce for Ham and Other Cold Meats

Preparation info

  • Difficulty


  • Serves


Appears in

Cooking for Christmas

Cooking for Christmas

By Josceline Dimbleby

Published 1978

  • About

A good sauce can make all the difference to cold meats. Over Christmas when one begins to tire of bland cold ham or turkey, an interesting sauce is vital to give life to the meat. The following sauce can either be served warm, which I prefer, or cold, but not chilled. Since you will probably want to make it ahead, just gently re-heat it to serve it warm.


  • 8 oz (250 g) dried apricots
  • 4 small clementines or small oranges
  • 1 medium-sized onion
  • 4-6 cloves
  • 2 oz (50 g) soft brown sugar
  • water
  • 1-2 tablespoons (1-2 x 15 ml spoon) red wine vinegar
  • 2-4 pinches of cayenne pepper (chilli powder)


Soak the apricots in water for at least 2 hours. Then cut the unpeeled clementines or oranges across in very thin rounds, discarding any pips. Peel the onion and chop it roughly.

Put the sliced clementines, onion, cloves, sugar and the drained apricots into a saucepan and pour in water to cover. Bring the liquid to the boil, cover the pan and let it simmer very gently for about 30 minutes until soft and fairly thick. Stir vigorously to break up the apricots. Add vinegar and cayenne pepper (chilli powder) to taste.