Apricot and Clementine Sauce

• 230 g (8 oz) dried apricots
• 4 small clementines

Soak apricots in water for at least 2 hours. Cut unpeeled clementines into thin slices, discarding any pips. Put clementine slices, onion, cloves, sugar and drained apricots into a saucepan. Cover with water and bring to the boil. Reduce to a simmer, cover, and simmer very gently for 30 minutes, until soft and fairly thick. Stir vigorously to break up apricots. Add the vinegar and cayenne peppe