Easy Raspberry Sauce

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Use frozen or fresh raspberries to make this easy raspberry sauce. Perfect for cheesecakes, ice cream and pancakes.

Use frozen or fresh raspberries to make this easy raspberry sauce. Perfect for cheesecakes, ice cream and pancakes!

Easy Raspberry Sauce Recipe

I’ve been on a raspberry kick lately which means I’ve been putting this sauce on everything. For instance, this cake.

I’ve always loved raspberries. When I was growing up, my mom and dad had a raspberry patch so we had fresh raspberries often in the summer. I can remember sitting on the side of the road with a table and chair trying to sell raspberries to anyone who would take them.

Homemade raspberry pies and raspberry jam were my two favorites. Raspberry jam is still my favorite to spread on a PB & J sandwich or on a piece of hot buttered biscuit.

Use frozen or fresh raspberries to make this easy raspberry sauce. Perfect for cheesecakes, ice cream and pancakes!

Today I’m sharing a homemade, easy raspberry sauce. You can use fresh raspberries or frozen raspberries for this. Since it is January in Ohio and raspberries cost like $5 for 6 ounces, I went with frozen raspberries. Because I’m cheap like that.

Raspberry Topping

Think of this raspberry sauce on pancakes, cheesecake, angel food cake, pound cake, ice cream, waffles, and French toast. Even simple buttermilk biscuits.

And you know what? The leftovers, I just ate with a spoon. 🙂

Use frozen or fresh raspberries to make this easy raspberry sauce. Perfect for cheesecakes, ice cream and pancakes!

How to Make Raspberry Sauce

This recipe is very similar to our homemade strawberry topping. Simply put 1 ½ cups raspberries in a saucepan with sugar and water. Cook over medium-low heat until the mixture is at a gentle boil. Reduce the heat and add vanilla.

In a small cup, combine the cornstarch and water. Whisk this together until it is smooth. Don’t just throw the cornstarch into the raspberry mixture or you’ll end up with little globby clumps of white cornstarch in your beautiful red raspberry sauce. And nobody wants that. Mixing the cornstarch with water first helps the cornstarch to completely mix in.

Once the cornstarch and water are mixed, add it to the raspberry sauce. Cook and stir this mixture until it is slightly thickened. Maybe 3-4 minutes, depending on how hot your mixture is.

Then remove it from the heat and add butter. The butter just adds a delicious richness to the raspberry sauce. Let the mixture cool, then add the remaining raspberries (from the original 12 ounce bag) and stir gently.

Q: What are your serving ideas for this simple raspberry sauce?

easy-raspberry-sauce-recipe
easy-raspberry-sauce-recipe

Easy Raspberry Sauce

4.62 from 250 votes
Use frozen or fresh raspberries to make this easy raspberry sauce. Perfect for cheesecakes, ice cream and pancakes!
Servings 10 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients
 

  • 12 ounce bag frozen unsweetened raspberries, divided (about 2-2 ½ cups)
  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon butter

Instructions
 

  • In a saucepan over medium heat, stir together 1 ½ cups raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla.
  • In a small cup, combine the cornstarch and two tablespoons of water. Mix well.
  • Pour this into the boiling raspberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.
  • Remove the pan from the heat.
  • Add 1 tablespoon of butter and mix until the butter has completely melted.
  • Allow the mixture to cool for 15 minutes, then add the last of the raspberries and stir to mix.
  • Serve over whatever dessert you'd like!
  • Makes 2 ¼ cups sauce. Refrigerate the leftovers.

Video

Notes

The calories shown are based on the recipe making 2 ¼ cups of sauce and serving 9. 1 serving is ¼ cup raspberry sauce. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition

Serving: 110g | Calories: 87kcal | Carbohydrates: 19g | Fat: 1g | Cholesterol: 3mg | Sodium: 11mg | Potassium: 51mg | Fiber: 2g | Sugar: 16g | Vitamin A: 45IU | Vitamin C: 8.9mg | Calcium: 8mg | Iron: 0.2mg
Course Dessert
Cuisine American
Calories 87

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Heidi Hunt
2 months ago

5 stars
Absolutely delicious!

Becky
2 months ago

How would you make this sauce a little thicker so it would stay on top of the cheesecake when you cut it

Carol
1 month ago

5 stars
I Strained the sauce to remove seeds after boiling making sure all berries were cooked down. Then I heated again and added the cornstarch and cooked until thickened.

Julia
1 month ago

5 stars
I love this recipe! I added about a tablespoon of citric acid (I had some left over from canning) and it made the best sour and sweet combo! I could not find a sour raspberry sauce anywhere but this worked out great!

Bel
17 days ago

5 stars
Just made this to top an angel food cake with ice cream. It’s absolutely scrumptious!!
How long is it safe to keep in the refrigerator?

Sariah
6 days ago

5 stars
this was a vary amazing experience and sooo good I love this recipe I 100% recomend this. BUT you have to be able to do this with patience and have a lot of time to do it but i did it for my class and they were bagging me for more i love it and i hope you love it to

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