Sweet, tangy and perfectly delicious this Raspberry Sauce uses minimal ingredients and whips up in under 20 minutes. The perfect topping to you favorite sweets.
Raspberries are one of my favorite fruits. They are one of the only ones that I will buy or pick and just eat straight, a lot of other ones I prefer baked in things.
We adore making sauces and have been making this Raspberry Sauce for many many years and it is such an easy recipe to throw together and you can pop it in the fridge for later.
Baking with raspberries are one of our favorite things to do as well, some of my favorites include Lemon Raspberry Cheesecake Bars, Lemon Raspberry Poke Cake and this Raspberry Cream Cheese French Toast Bake.
WHY THIS RECIPE WORKS:
- It uses only 7 pantry staple ingredients!
- It is so versatile as using as a topping, baking into things etc.
- The sweetness is just right, not too sweet and not too tart.
This is one of our favorite sauces to make, the kids love it and they are super picky and it gives them a different for their ice cream.
HOW TO MAKE RASPBERRY SAUCE, STEP BY STEP:
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In a medium saucepan add water, raspberries, lemon juice and sugar.
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Heat for about 5 minutes over medium high heat until the raspberries break down while you mash them around with a spoon.
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Remove from heat and strain out seeds (if desired) through a fine mesh strainer.
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Return sauce to pan and in your water/cornstarch mixture and stir into sauce.
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Add back to heat and heat for about 1 minute until slightly thickened.
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Remove from heat and stir in your vanilla and salt until combined.
How easy is this? I’m not even joking, you can serve it warm or chilled, we like either, it will thicken the longer it is chilled though, but will still be spreadable.
HOW TO REMOVE SEEDS FROM RASPBERRY SAUCE:
While this is completely optional, there are times that we do leave our seeds in our sauce which we don’t mind at all and you will find a lot out there that don’t remove them.
But if you are like me and you do want to remove them you can see from the step by step photos above that we pour our sauce in a fine mesh strainer and press it out into a bowl.
This makes sure that the holes in the strainer are small enough that the seeds won’t slip through them, if you have a few slip through then it’s fine.
CAN I USE FROZEN RASPBERRIES:
Yes you can! We like to use fresh raspberries primarily because it cuts down on the time of this recipe and doesn’t omit any water from being frozen.
But if you can only find frozen raspberries of you like to keep frozen fruit on hand it should work out fine.
HOW DO YOU THICKEN?
We use a mixture of cornstarch and water to thicken this Raspberry Sauce Recipe. You can also use flour and water if you do not have cornstarch but I highly recommend cornstarch.
This will not thicken on it’s own, so you do need to add this if you want a thick sauce, if you do not want a thick sauce then you can completely omit this.
If you don’t want to thicken then you cause use this in drinks, or as a more pourable topping for desserts as well.
You could also consider this as a Raspberry Coulis, which is essentially the same thing, a purred sauce, although this is not purred it does have the same texture as a Coulis would.
So if you want to be fancy with your friends while serving this say you are serving such and such dessert with a Raspberry Coulis instead of sauce.
I mean why not? Sometimes I like to sound fancier than I am, especially since most of my recipes are fast fix and nothing fancy!
HOW TO STORE:
We place ours in a 1/2 pint canning jar with lid and place it in the refrigerator which it will last up to 5-7 days.
We do not recommend freezing this as it has a thickener in it and once defrosted the texture of the sauce will change.
TIPS AND TRICKS:
- You can use fresh or frozen raspberries for this recipe, we prefer fresh but either will work.
- You DO NOT have to strain out the seeds if you do not want to, we like it smooth without them but leave them in if you don’t mind seeds.
- This can be served in, with or over a multitude of things such as ice cream, muffins, in cakes, added to frostings, etc.
- You can make this sauce with pretty much any fruit, so try it with strawberries, blackberries, etc.
- When cooking down make sure to press the raspberries so they all absorb into the sauce and you don’t have any large chunks.
If you want a super easy and delicious recipe then you need to try your hand at this tasty Raspberry Sauce. Perfect on flavor and texture and we call it a winner!
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Raspberry Sauce
Ingredients
- 1/4 cup water
- 12 oz fresh raspberries
- 1/3 cup sugar
- 1 Tbs lemon juice
- 2 Tbs cold water
- 2 Tbs cornstarch
- 1 tsp vanilla
- 1/4 tsp salt
Instructions
- In a medium saucepan add water, raspberries, lemon juice and sugar.
- Heat for about 5 minutes over medium high heat until the raspberries break down while you mash them around with a spoon.
- Remove from heat and strain out seeds (if desired) through a fine mesh strainer.
- Return sauce to pan and place back on heat.
- In a small bowl whisk together your 2 Tbs water and cornstarch and stir into sauce for about 1 minute until slightly thickened.
- Remove from heat and stir in your vanilla and salt.
Notes
- You can use fresh or frozen raspberries for this recipe, we prefer fresh but either will work.
- You DO NOT have to strain out the seeds if you do not want to, we like it smooth without them but leave them in if you don't mind seeds.
- This can be served in, with or over a multitude of things such as ice cream, muffins, in cakes, added to frostings, etc.
- You can make this sauce with pretty much any fruit, so try it with strawberries, blackberries, etc.
- When cooking down make sure to press the raspberries so they all absorb into the sauce and you don't have any large chunks.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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