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

4.60 from 279 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


  • 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


  • 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.



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.


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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7 years ago

5 stars
Mouthwatering recipe!! It looks so perfect and delicious. I will surely try to make Raspberry sauce. Raspberries are my favorite! Thanks Julie for sharing this post 🙂

7 years ago

We made this this morning to top some sweet crepes, tasted fantastic! We added blueberries to it as well just to mix things up a bit and it turned out great

6 years ago

Has anyone tried freezing the sauce? I’d love to send some of this awesome stuff to my dad, but we live 1800 miles apart.


6 years ago

looks really good and easy to make how long does it last? I have tons of raspberries from the garden and i want to do something that I can save for later. Thanks

6 years ago

This looks great. Do you have instructions for canning it ?

6 years ago

I thought that the only way I enjoyed pancakes was with real maple syrup but then I tried your recipe and… Wow! … absolutely wonderful and truly easy to make. My compliments to the creator of this great recipe!

6 years ago

Hi, this sounds very good, do you know if this same recipe will work for blackberries or strawberries

6 years ago

For the raspberry sauce can I use stevia instead of regular sugar. I’m diabetic. Thank you.

Rita Thieme
6 years ago

5 stars
I made this delicious Raspberry Sauce this afternoon to serve along with orange-flavored panna cotta for dessert tonight. I’m having trouble keeping my spoon out of the sauce, it’s so good. I was a little skeptical about adding cornstarch to thicken it, but it worked out just fine. And the addition of the butter really makes the sauce very rich. I’m sure this sauce will be a gorgeous paring with the orange flavor of the panna cotta. Yum!

5 years ago

5 stars
Would I be able to strain out the seeds?

5 years ago

Have you tried it over chicken?

Clm mom
5 years ago

Does the recipe use 1 1/2 cups or 2 1/2 c berries? It says a different amount in the ingredient list than the intriguing and instructions

Ashley F
5 years ago

5 stars
This was AMAZING. I wanted the sauce less chunky so I just added all the berries at once and was so excited licking the spoon I forgot the butter. Didn’t matter, its delicious. My husband and I were doing a happy dance and are in love. I make yogurt and this is going to be the new favorite choice of mix in!

5 years ago

Have you ever canned it?

5 years ago

Hi! salted or unsalted butter? Thanks!

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