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

4.62 from 251 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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Terri E
5 years ago

4 stars
Has anyone tried it over plain yogurt?

5 years ago

5 stars
I’m going to put this on a cheese cake! Thanks for the recipe!

Sheila Moore
5 years ago

5 stars
Sounds really yummy.
Can you substitute brown surgar for the granulated sugar or use splenda?

4 years ago

How long can I store this in the fridge?

4 years ago

5 stars
Made this tonight and it was amazing! I used it to drizzle over baked Brie and we used pita bread to eat it on. It was a hit!

4 years ago

5 stars
I just finished making this with raspberries from our backyard; looks beautiful! Can’t wait to pour this over waffles …. thanks for the idea of mixing it with yogurt

4 years ago

Ahhh…. So what about the Vanilla?? When do you add that? I guess I’ll just throw it in. I’m trying this tonight.

4 years ago

I am going to be making a Lemon crunch pie do you think this will work well over the top with added raspberries for decor?

4 years ago

Can i use stevia to sub for sugar

4 years ago

5 stars
Delicious recipe. I was out of vanilla, so I used lemon extract instead!

Carole D.
4 years ago

5 stars
So yummy. Made some more this morning using golden raspberries, added abt 1/4 tsp lemon juice because they aren’t quite as tart as the red ones, and reduced sugar to 1/2 cup. Beautiful golden color.

4 years ago

5 stars
Perfection!!! This recipe is amazing! Best raspberry sauce ever. I added all the raspberries at once and strained the seeds before adding the cornstarch like another commenter mentioned and it was spot on. Thanks for this wonderful sauce!

Joan MvKenna
4 years ago

If I make this syrup to freeze do I have to can it or put it through a water bath lik when you make jam or just put the syrup in jars and freeze them. I would like to do it this way and then take them out to wrap for gifts or to just serve.

Tricia Ford
4 years ago

Can this sauce recipe be baked, as a filling inside a cake?

4 years ago

5 stars
Wonderfully simple and flavorful sauce! I steeped a large habanero (seeded and cut) in my sauce while the raspberries and water were breaking down. It added a delicious level of heat to it!