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 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

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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JSANT
4 years ago

Can I serve this sauce the next day and what’s the best way to reheat it, or do I serve it cold?

Oana
4 years ago

5 stars
I just did this so I can added inside a cheesecake and so I can decorate the cheesecake as well but is not as thick as in the picture and think it won’t stay on the cheesecake, I think it will drop. How can I make it thicker? Should I boil it again with more cornstarch?

Audrey
4 years ago

Hi. I am wanting to use this for a cheesecake topping but without the cornstarch because I am eating keto. Do you have suggestions on how to modify it so it will be thick enough for a sauce but not just thick raspberry mush? Thanks!

Phyllis
4 years ago

5 stars
This is so amazing, our family loves it in yogurt on ice cream and pancakes. Yum good on everything. Thank you so much for sharing . Has become our favorite.

Barbara J Sheridan
3 years ago

5 stars
Made this raspberry sauce this afternoon to top a microwave sponge cake. Everyone in this home enjoyed the raspberry sauce, and the recipe was quick and easy. Thank you for sharing.

Johanna
3 years ago

How many days will this sauce keeps on fridge?

Car
3 years ago

5 stars
I used my frozen raspberries from my garden.. made the raspberry sauce .. delicious 😋‼️
I served the sauce over brownies ❤️

Anonymous
3 years ago

5 stars
Perfect

Pamela Fink
3 years ago

Would blueberries work instead of raspberries?

Ruth
3 years ago

5 stars
I made this recipe and it was perfect. My only difference was I used black raspberries because I had a bunch of them from my bush and red raspberries aren’t ready yet. Over vanilla ice cream it was awesome.

Shawneen
3 years ago

can you use a water bath method and can this sauce?

Adele
3 years ago

5 stars
So easy and delicious. On toast it is amazing.

Krysta Daniel
3 years ago

5 stars
This sauce is DELICIOUS! I used it in a White Chocolate Cheesecake and it was absolutely perfect.

Anonymous
3 years ago

Can this be made ahead and frozen?

Mollie
3 years ago

5 stars
Perfection, truly the easiest fruit sauce I’ve ever made. Since it was going over a lemon cheesecake, I substituted the vanilla for fresh lemon juice +an extra Tsp of it to have that nice balance and it was delicious 😋