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Apricot Sauce Recipe

A multi-purpose dessert sauce – good with dishes as far apart as Ice Cream to Apple Charlotte.
The quality of the jam used makes all the difference – Tiptree’s is hard to beat. Jam with a low fruit content will give you disappointing results.
The sauce will keep well in the fridge, if you any leftover – we doubt it!

If you enjoy cooking take a minute to look at - top-class dishes from beginners upwards

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


1 x 12oz/16oz (360gr/500gr) Apricot Jam

1 tablespoon (15ml) Caster Sugar

3 tablespoons (45ml) Water

3 tablespoons (45ml) Brandy


1.Put all the ingredients, except the brandy, into a small stainless steel saucepan.

2.Bring the mixture to the boil, stirring occasionally, then simmer for 2 minutes. Remove from the heat.

3.The sauce can now be sieved or left as it is - the choice is yours. With top-quality jam, we'd prefer the latter.

4.When it's lukewarm, add the brandy and stir in.

Serve lukewarm.

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