Total Time
7mins
Prep 5 mins
Cook 2 mins

Great to place into a cooked cake that you pierce holes throughout then follow with frosting. Pour over pancakes, french toast or ice cream. Layer it into a trifle. Endless options.

Ingredients Nutrition

  • 12 cup seedless raspberry preserves (any flavor you choice)
  • 2 tablespoons Chambord raspberry liquor (acording to flavor of preserves)

Directions

  1. Heat to melt ingredients. Stir to mix. Enjoy.
Most Helpful

5 Stars, what an easy and delicious dessert sauce, I love the little "bite" from the Chambord. I used this on top of a white cake experiment, testing the use of a silicone Bundt pan without any greasing or flouring, as recommended by the silicone pan manufacturer. My Bundt cake did not release correctly, as documented in http://www.recipezaar.com/bb/viewtopic.zsp?t=272915&postdays=0&postorder=asc&start=0, so I did not poke holes in the cake to let the glaze seep in. The glaze was terrific, thanks for sharing. Made for October 2008 Veg*n Swap.

KateL October 28, 2008

How could this recipe be anything but 5*'s...especially when I used it for a very special breakfast? I made my Nutella French Toast #84843, omitting the bananas, sprinkling with a bit of powdered sugar, drizzling this raspberry glaze over the tops and then guilding the lily with a handful of fresh raspberries. Wow...what a decadent way to start the day. Rita is right, this recipe is incredibly versatile and would made dozens of desserts out of this world. Good one Rita!

Geema August 01, 2006