Use frozen or fresh raspberries to make this easy raspberry sauce. Perfect for cheesecakes, ice cream and pancakes.
I’ve been on a raspberry kick lately.
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.
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.
And you know what? The leftovers, I just ate with a spoon. 🙂
This recipe is very similar to our homemade strawberry topping. Simply put 1 1/2 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?
Use frozen or fresh raspberries to make this easy raspberry sauce. Perfect for cheesecakes, ice cream and pancakes!
- 12 ounce bag frozen unsweetened raspberries, divided (about 2-2 1/2 cups)
- 3/4 cup granulated sugar
- 1/2 cup water
- 1/2 teaspoon vanilla extract
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 tablespoon butter
In a saucepan over medium heat, stir together 1 1/2 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!
Refrigerate the leftovers.