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

4.69 from 177 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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Katie
2 years ago

5 stars
Amazing! Made it for a top with our Christmas pavlova 🙂 went down a treat!

Natalie
2 years ago

5 stars
Made this as a topping for a flourless chocolate cake. Perfect way to freshen up a rich, creamy chocolate cake.

Lori Daniels
2 years ago

I have a question. Can you make this ahead? How long can you store it?

mary chicoine
2 years ago

If I’m using frozen raspberries do I thaw before making the recipe?

Mel
2 years ago

Very strange to see a recipe that has water and cornstarch. One thins and one thickens. You can just get the desired thickness by leaving the sauce on low heat a little longer for moisture to evaporate.

Lea
2 years ago

Can you make this raspberry sauce with double the flour?
There is a baking supply shortage/supply chain issue here in Fishers, IN. I happened to get a bag of all purpose flour in our grocery curb pick up. But I can’t get corn starch is been gone for 3 weeks in 4 stores. Thanks!

Susan
2 years ago

5 stars
I had it over vanilla icecream for a treat. Really great taste and easy to make! REminds me of DQ sauce in a raspberry sunday that I used to love. Thank you so much!

Jodi
2 years ago

5 stars
This is amazing. I just made a bland caramilk cheesecake and this really made it pop

liv
2 years ago

5 stars
just made this to put on a lemon tart and omg!! it is so incredible!! :”)

Rebecca
2 years ago

Is it ok to strain out the seeds? I’m using fresh raspberries. Thank you!

Maddie
2 years ago

5 stars
The sauce is amazing. I made it for a cheesecake and it paired so well. I was wondering how long it stores since I have quite a bit left over.

Dominique
2 years ago

5 stars
Found this sauce when I found the sourdough pancakes. Both are now firm family favourites. Thank you for the great recipes

Sheila Watson
2 years ago

5 stars
I followed the recipe exactly and it turned out so yummy! Thank you!

Last edited 2 years ago by Sheila Watson
Sharon
2 years ago

5 stars
Made this last night and had it on ice cream, it was good. This morning I mixed some into oatmeal and it was just like the oatmeal swirlers they used to have in the late 80s and early 90s. It was amazing.

Laura Larouche
2 years ago

5 stars
This is fantastic! I have stayed away from Raspberries since I was 18, my mom’s favorite fruit and I honestly got burnt out on it, now I’m 50 and they were on special so I gave this a whirl! I don’t really care for jam so I tried your sauce and it is fantastic! I’ve been putting it on everything! toast, waffles, and biscuits! Even brought some to my mom and she loves it! Thank you!