Raspberry Sauce

Raspberry Sauce is sweet, tangy, fresh, and so easy to make with just a handful of pantry staples! I always keep a jar in my fridge for pancakes, cheesecake, and so much more. 

Raspberry Sauce 

This recipe was first created when I bought way more raspberries than I actually needed at a farmer’s market a few years ago. Since then, this easy raspberry sauce has become a summer staple! It’s so quick to make with ingredients you likely already have on hand and has never failed me once. It’s 100% fail-proof (my favorite kind of recipe)! While there’s a good amount of sugar and vanilla in the sauce that compliment the natural sweetness of the berries, the tartness really cuts through so it’s not overly sweet. It’s so lovely to keep in the fridge all summer long! 

If you love raspberries as much as I do, make more of my favorite recipes like raspberry lemonade pie, raspberry peach cheesecake salad, and classic berry salad! 

Can I remove the seeds?

Yes! Just make the sauce as instructed, then let it fully cool slightly. Strain the raspberry sauce through a fine mesh strainer into a bowl. Just work the sauce through the strainer with a spatula, and leave those seeds behind!

How to Make Raspberry Sauce

• Boil it. Add the raspberries, sugar, water, and lemon juice to a saucepan.Cook over medium heat, stirring often until the mixture comes to a boil.
• Add a slurry. Mix together the cold water and cornstarch. Stir the mixture into the boiling raspberry sauce.
• Add the final touches. Remove the pan from the heat and stir in the vanilla and salt.
• Enjoy! Allow the sauce to cool and store in an airtight container in the refrigerator.

Storing Raspberry Sauce

Once the raspberry sauce fully cools to room temperature, you can store it in an airtight container in the fridge for up to 4-5 days. When you scoop some out, make sure your spoon is clean as can be! Any new bacteria introduced to the sauce (whether from your mouth or other food) will cause it to spoil quickly. 

Serving Raspberry Sauce 

Raspberry sauce is SO good on pancakes like my favorite sheet pan pancakes! I also love it on cheesecake (or super cute mini cheesecakes). It’s even great on some homemade brownies! Most recently, I served it at a party on some angel food cake and it got me more compliments than I could count. On the lighter side, you could stir a spoonful into some plain Greek yogurt for a great morning treat! 

Ingredient Notes

• Raspberries – Fresh raspberries are best for this recipe. If using frozen, let them fully thaw before using. 
• Granulated Sugar – I don’t recommend cutting back on the sugar here. It helps to balance the tartness from the berries, as well as helping to create that signature jammy texture. 
• Water
• Lemon Juice – The bright acidity from freshly squeezed lemons is what you need here! Try to avoid bottled juice if you can help it. 
• Vanilla Extract – Pure vanilla extract will create the best flavor. 
• Salt – Don’t skip the pinch of salt! It really helps to develop all of the other flavors without making it taste salty. 
• Cornstarch – This is what thickens the sauce to that perfect consistency! And it gives it that fabulous glossy sheen. 

Enjoy!

~Nichole

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4.99 from 50 votes

Raspberry Sauce

By Nichole

Raspberry Sauce is sweet, tangy, fresh, and so easy to make with just a handful of pantry staples! I always keep a jar in my fridge for pancakes, cheesecake, and so much more.

Prep 5 minutes mins

Cook 5 minutes mins

Total 10 minutes mins

Servings 8

Ingredients 

1x2x3x

• ▢ 2 1/2 Cups Raspberries
• ▢ 1/2 Cup Granulated Sugar
• ▢ 1/3 Cup Water
• ▢ 1 Tablespoon Lemon Juice
• ▢ 1/2 Teaspoon Vanilla Extract
• ▢ Pinch of Salt
• ▢ 2 Tablespoons Cornstarch
• ▢ 2 Tablespoons Water

Instructions 

• Add the raspberries, sugar, water, and lemon juice to a medium saucepan.
• Cook over medium heat stirring often until the mixture comes to a boil.
• In a small bowl mix together the cold water and cornstarch. Stir the mixture into the boiling raspberry sauce.
• Remove the pan from the heat and stir in the vanilla and salt.
• Allow the sauce to cool and store in an airtight container in the refrigerator.

Notes

NOTE:  If you want to make this sauce seedless, allow it to cool slightly and then pour it through a fine-mesh strainer into a bowl.

Additional Info

Course: Dessert

Cuisine: American

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