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.