This is a great dessert sauce, and is great served with chocolate cake and ice cream.

Raspberry and muscat sauce Recipe


500 grams fresh raspberries (The Fresh Pear Fruit Supply, Stall 20, B Shed)
50 grams sugar, or to taste (Nut Trek, Shop 55-56, Dairy Hall)
200ml good-quality muscat (Swords Wines, Shop 47 Dairy Hall)


In a saucepan over a low heat, gently cook the raspberries for a minute or two.

Add the sugar and the muscat, and cook until the raspberries soften and separate.

When cooked, pass the mixture through a fine sieve to remove the seeds.

Serve warm. The sauce will also keep in the fridge for a few days if kept in a screw-top jar.