Easy Raspberry Sauce
Tastes of Lizzy T participates in affiliate advertising programs. We may earn a commission when you make a purchase through links on our site.
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.
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. 🙂
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
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
Love this recipe! It’s super easy and very tasty. Made it a few weeks ago to top a cheesecake, and again this morning for some cheese blintzes. I have some leftover, so i think tonight we will have raspberry sundaes! Needless to say, this sauce is quite versatile!
Can you use this recipe to mix in the cheese cake ?
This is the second time I have made this easy, delicious recipe. It is fantabulous on chocolate cheesecake. My boyfriend like it so much that he used the end of it up on his morning cornflakes!
This is delicious. Thanks for sharing.
Excellent raspberry sauce and very easy to make. I don’t add the butter, but everything else is the same. Easy to make half of the recipe. We serve it on lemon ricotta cake, lemon ricotta pancakes and, of course, ice cream. Yummy!!
I made this today. I used the microwave and it only took a few minutes. I forgot to throw in the other half of the raspberries but it was still great. Very delicious over pancakes!
I liked the sauce a lot, but it needed more acidity. I added a bit of lemon juice and that jazzed it right up. Maybe mix lemon juice and cornstarch instead of water?
This raspberry sauce is delicious! I’ve made to serve with homemade cheese cake and homemade vanilla ice cream. Even my grandson who says he hates fruit loved it. I’ve made with fresh and frozen berries and both were delicious. I strained the seeds because of the grandkids but like with or without the seeds strained.
I’ve been making this using a bag of frozen blackberries from the dollar store. It’s only 10-12 oz, so I skip adding the berries at the end, and just use the whole bag at the beginning. So rich and decadent. I usually put it over French vanilla ice cream. SO good. Thanks!
We have tons of black raspberries this year, so I just tried this recipe for them!!! So delicious! I did alter it a bit. I used the full 12 oz of berries cooked with the same amount of sugar and water. I doubled the amount of cornstarch/water to compensate for the 12 oz of berries. Then I stirred in 2 cups of additional berries when it was all done. It turned out just fine!!! If anyone tries freezing it, please let us know how it worked. I’m going to make several recipes of this! I’ll try freezing one jar of… Read more »
The language used for the steps is very poor, and confusing. The author of this recipe should be embarrassed.
This must be SUPER sweet. I follow the instructions but reduced the sugar to 1/2 cup (because i saw other recipes that had more berries and less sugar) and it even so, was overbearingly sweet. We could hardly taste the raspberries, just sugar.
I ended up doubling the raspberries & adding lemon juice, and it’s still sweeter than we like.
Can I remove the seeds?
Going to make this tonight – Taking a round of brie, infusing 1TB of the raspberry “sauce”, covering it with a puff pastry, baking at 425 for 10 minutes, then reducing heat to 375 until browned – serving with the sauce on top – Should be pretty and yummy!!!
Can I can this with recipe as is?