Raspberry Sauce

11:30 am on 5 December 2011

Raspberry Sauce for Hazelnut Meringue Gateau


  • 1 ½ cups raspberries (fresh or frozen)
  • ½ cup apricot jam
  • juice of 1 lemon
  • ¼ cup water
  • 2 tbsp brandy


Place all ingredients, except brandy, in a saucepan. Bring to the boil, stirring until jam melts and raspberries crush.

Simmer for 5 minutes, then press mixture through a fine sieve to remove raspberry seeds. Stir brandy into the smooth sauce and set aside to cool.

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