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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 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.
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.
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. 🙂
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?
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 🙂
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
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.
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
This looks great. Do you have instructions for canning it ?
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!
Hi, this sounds very good, do you know if this same recipe will work for blackberries or strawberries
For the raspberry sauce can I use stevia instead of regular sugar. I’m diabetic. Thank you.
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!
Would I be able to strain out the seeds?
Have you tried it over chicken?
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
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!
Have you ever canned it?
Hi! salted or unsalted butter? Thanks!