Easy Raspberry Sauce

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4.68 from 380 votes

Use frozen or fresh raspberries to make this easy raspberry sauce. Perfect for cheesecakes, ice cream and pancakes!

Prep Time5

Cook Time20

Total Time25

Course: Dessert

Cuisine: American

Servings: servings

Calories: 87kcal

Author: Julie Clark

Ingredients

12 ounces frozen unsweetened raspberries, divided about 2-2 ½ cups of raspberries
3/4 cup granulated sugar
1/2 cup water
2 teaspoons cornstarch
2 tablespoons water
1/2 teaspoon vanilla extract
1 tablespoon salted butter

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Instructions

In a small 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. 12 ounces frozen unsweetened raspberries, divided, 3/4 cup granulated sugar , 1/2 cup water
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. 2 teaspoons cornstarch , 2 tablespoons water
Remove the pan from the heat. Add the vanilla extract and 1 tablespoon of butter and mix until the butter has completely melted. 1/2 teaspoon vanilla extract, 1 tablespoon salted butter
Allow the mixture to cool for 15 minutes, then add the last of the raspberries and stir to mix. Cool to room temperature, then serve over whatever dessert you’d like!

Video

Notes

Reduce the sugar. I've made this with 1/2 cup of sugar successfully.

Add lemon. Lemon and raspberries go so well together. Use fresh lemon juice instead of water in the cornstarch slurry for a little bit of an acidic tang.
Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 1 week.
Can you freeze this sauce? Yes. This sauce freezes well. Store for up to 8 weeks in a freezer-safe container.
Can I strain the seeds? Yes, if you’d like you can strain the raspberry seeds. If you want a completely smooth sauce, don’t worry about holding back raspberries to add in at the end. Add them all at the beginning, then strain out the seeds through a fine mesh sieve after you make the sauce.
Makes 2 ¼ cups sauce.
Refer to the article above for more tips and tricks.

The calories shown are based on the recipe serving 10, with 1 serving being 1/10 of the sauce. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition