Raspberry Sauce is a fresh and sweet treat that is easy to make at home in no time at all! Serve this thick raspberry sauce over pound cake, ice cream, pancakes, cheesecake and more!
Homemade raspberry sauce is easily one of my favorite treats on the planet! It is perfect served over a number of desserts like cakes, or brownies. My kids happen to like it served over vanilla ice cream. My personal fave way to eat this is over waffles with fresh whipped cream!
Raspberry screams summer time to me. So, when I got a chance to go to our local farmers market and saw how gorgeous the raspberries were looking, well, I came home with A LOT of them.
We eat them by the handful or pile them into smoothies usually. But, I managed to grab enough to make a batch of raspberry sauce before my kiddos gobbled them all up! We had a pound cake in the freezer just begging to be thawed and eaten, so this was the perfect excuse!
How to Make Raspberry Sauce:
Raspberry Sauce is incredibly easy to make at home with simple ingredients that you probably already have in your pantry!
You will need raspberries (of course) and fresh is best, but you can make this with frozen raspberries that have been thawed as well!
The raspberries come together in a saucepan with sugar, water, and lemon juice. You will want to stir the mixture over medium heat constantly until it comes to a boil.
As you stir, the raspberries will start to break down and create a thin sauce. Next, you can thicken up your raspberry sauce by making a slurry of cornstarch and water. You will want to pour the cornstarch and water mixture directly into the boiling raspberry sauce.
You will notice that it thickens up almost immediately! Then you can remove your pan from the direct heat and in your salt and vanilla for extra flavor!
Raspberry Sauce is so full of flavor, you will be amazed! Don't skimp on adding the salt and vanilla, it does make a big difference in the flavor.
Be sure to allow this sauce to cool down for a bit before serving because it will stay boiling hot for a good amount of time!
After it has cooled enough to taste, it can be served warm or chilled. I find that it is best to store this sauce in an airtight container in the refrigerator and use within 4-5 days for best flavor.
As you can see from my photos, we leave the seeds in our raspberry sauce. If you like yours seedless, that's ok too! Simply pour the warm sauce through a fine mesh strainer into a bowl. You can work the sauce through the strainer with a spatula, and leave those seeds behind!
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- 2 ½ Cups Raspberries
- ½ Cup Granulated Sugar
- ⅓ Cup Water
- 1 Tablespoon Lemon Juice
- ½ Teaspoon Vanilla Extract
- Pinch of Salt
- 2 Tablespoons Cornstarch
- 2 Tablespoons Water
- 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.
This may sound strange... but I made this to put on top of avocados with toasted walnuts. Just perfect! If you like avocados, I highly recommend this as a quick and easy appetizer with this delicious raspberry sauce! This recipe was exactly what I was looking for!
Brian Wyatt says
Easy, quick to put together and so darn tasty. I’ve made this twice, once on cake & ice cream and tonite on pork tenderloin baked in the oven. Will definitely make it again & again. Love it.
Can this be made with raw sugar instead so it's vegan friendly?
Yes - just substitute coconut sugar.
Brenda Lloyd says
Would this be good drizzled over meat, like sesame chicken. Looking for a raspberry sauce to drizzle ver meat. Thanks
Hi! I'm really not sure, I haven't tried it. I'd say that just depends on personal taste, so maybe try it on a small amount of meat and see what you think 🙂
Can you omit the cornstarch and water for a thinner sauce? I'm using fresh raspberries. PS I decided to make as written and it wasn't too thick at all. Delicious too. Used it to top dessert shells with strawberries and under whipped cream.
MM Corcoran says
topping a flourless chocolate cake with this for my mom's 80th birthday! a dollop of whipped cream and this poured on top will be divine!
Michael Sollace says
Put it on a Italian cheese cake. And made both sugar free! Substitute stevia for sugar. On spot! And Ricotta is a lot less carbs then cream cheese. Decadent no guilt delicious.
I just made this today, with Angel food cake, and it was superb! Everyone loved it. The sauce wasn't too sweet..just right!
Sally MacGuire says
Can this sauce be frozen to be used later?
Yes, you can freeze up to 3 months
Thank you, very tasty, quick and easy!
Gerard Resseque says
Yes indeed. Easy recipe. Results...thick and delcious!
Wow, that was quick and simple and delicious! Thank you! ?
This was really delicious and just perfect for my daughter’s birthday! She requested a cheesecake with raspberry sauce and this is the recipe I chose. Intense raspberry flavor and just the right consistency to spoon over cheesecake. Pretty easy to make, too.
Kellina Devine-Williams says
This recipe is absolutely wonderful. I used it to top a cheesecake and it couldn't have been better.
Amelia Hillier says
Made this for breakfast this morning on our pancakes! It was fast, easy, and delicious.
Delicious! I used frozen raspberries and it came out great! We put it on top of your belgian waffles. ?