Apricot and Clementine Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About

Josceline Dimbleby’s delicious invention that goes extremely well with game pâtés. It comes from The Josceline Dimbleby Christmas Book.


  • 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