This Raspberry Sauce recipe is a great way to enhance breakfast, desserts, and snacks. It requires only five basic fridge and pantry ingredients and 15 minutes to make.
Try this sauce as part of an ice cream sundae, yogurt, cottage cheese, pancakes, and a Ricotta breakfast parfait, or drizzle it over some pound cake, cheesecake, and plain vanilla bean ice Cream for a delicious and easy dessert.
Jump to:
Why you'll love this recipe
- Great way to use berries - Jellies, jams, and sauces are great ways to use seasonal produce that's available in abundant quantity. Try my blueberry compote recipe and my easy plum jam recipe, and this raspberry sauce recipe.
- Freezer-friendly recipe - Store this sauce in the freezer for up to 3 months and use as needed.
- Make-ahead recipe - This is a great recipe to make ahead of time next time you're entertaining.
Ingredient notes
- Raspberries - Fresh or frozen raspberries are okay to use.
- Sugar - I like my sauce sweet, so I add granulated sugar.
- Salt - A small pinch of salt helps balance the other ingredients' flavor.
- Cornstarch - This helps thicken the sauce and adds a nice gloss to it.
- Lemon - The lemon adds flavor and acts as a preservative thickening agent by releasing pectin.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Add different flavors—Add vanilla, cinnamon, or ginger for some depth of flavor.
- Thicken the sauce - Use less water or cook longer to reduce the liquid in this recipe for a chunkier texture.
- Strain the sauce - Conversely, you can strain the sauce for a smoother texture and a pouring consistency.
- Use less sugar - If you want a slightly sour taste, cut the sugar in half in this recipe.
WANT TO SAVE THIS RECIPE?
We'll email this post to you, so you can come back to it later!
Step-by-step instructions
First step - Add the raspberries, sugar, salt, and ½ cup water to a saucepan and bring it to a boil.
Second step - Add the lemon juice once the sauce bubbles and stir to thicken. Then, add a cornstarch slurry, stirring constantly to thicken further.
Third step - Once the raspberry sauce is thick enough to coat the spoon, run a finger down the back of the spoon. If the line stays clean, stop cooking.
Fourth step - Stir in the butter once you turn the stove off. Cover the mixture once it melts and let it come to room temperature before refrigerating it.
Expert Tips
- Don't remove the seeds - I find that the seeds make the sauce thicker and give it some texture, and I highly recommend not straining it.
- Add the butter - This adds a rich taste and some shine to the raspberry sauce.
- Adjust the water as needed - If you want a thicker mixture, reduce the water in this recipe. If you want it thinner, add more than the recommended amount.
Recipe FAQS
A sauce is made with cooked-down raspberries, and a thickening agent is added for a thick consistency. A coulis is prepared by pureeing the raspberries and then straining them, resulting in a thinner pouring consistency.
This raspberry sauce recipe can be stored in the fridge for up to 2 weeks and frozen for up to three months. To use it, defrost it overnight in the fridge and then use as needed.
Other recipes you may like
If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
Raspberry Sauce Recipe
WANT TO SAVE THIS RECIPE?
We'll email this post to you, so you can come back to it later!
Ingredients
- 2 cups raspberries (see notes)
- ½ cup sugar
- ⅛ tsp salt
- ½ cup water
- ½ tbsp cornstarch
- ⅛ cup water (see notes)
- 1 tbsp butter (see notes)
- 1 tsp lemon juice (see notes)
Instructions
- Put the raspberries, sugar, salt, and ½ cup of water in a saucepan.
- Bring the mixture to a boil and then reduce to a simmer, cooking uncovered to reduce and thicken the mixture.
- Prepare a slurry of the cornstarch and ⅛ cup of water.
- After 15 minutes, add the slurry to the reduced mixture and stir constantly to thicken.
- The sauce is ready when it coats the spoon, and you can run a finger through the center, leaving a clear line.
- Turn the stove off, stir in the butter, cover and cool to room temperature before refrigerating.
Leave a Reply