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.
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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.
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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.
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.
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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
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Ingredients
- 2 cups raspberries (see notes)
- ½ cup sugar
- ⅛ teaspoon salt
- ½ cup water
- ½ tablespoon cornstarch
- ⅛ cup water (see notes)
- 1 tablespoon butter (see notes)
- 1 teaspoon 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.
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