During raspberry season, I love making a batch of this homemade raspberry sauce. It comes together in minutes and is perfect for spooning over ice cream, stirring into yogurt, or drizzling over my favorite lemon desserts. The bright raspberry flavor makes just about everything taste a little better.
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Whenever I make Lemon Sponge Pie, I save a little raspberry sauce for serving. The sweet-tart raspberry flavor is the perfect match for the creamy lemon filling.
Making raspberry sauce from scratch is simpler than you might expect. With just fresh or frozen raspberries, sugar, cornstarch, and water, you can make a smooth raspberry sauce that’s perfect for drizzling over your favorite desserts.
Recipe Highlights
- Cooking method: Quick stove-top recipe
- Skill level: Easy, beginner-friendly
- Cook time: About 15 minutes
- Flavor: Sweet, tart, and packed with fresh raspberry flavor
- Texture: Smooth, velvety and seedless
- Best for: Desserts, breakfast treats, and baked goods
Try This Recipe, You’ll Love It!
- This sauce tastes super fresh, even if you use frozen berries.
- Serve it hot or cold – it’s great on just about anything.
- Only four ingredients and ready in under 15 minutes!
- Perfect for drizzling over desserts, treats, yogurt, and more!
What Is Raspberry Sauce?
Raspberry sauce is a smooth fruit topping made by cooking raspberries with sugar and slightly thickening the mixture. Unlike jam, it isn’t cooked long enough to become spreadable, and unlike raspberry coulis, this version is thickened with a little cornstarch for a silky texture that’s perfect for drizzling over desserts.
Ingredients
- Raspberries – I use 12 ounces of fresh raspberries, but frozen berries will work too. You can also use blackberries.
- Granulated sugar – Since raspberries are naturally tart, adding a bit of sugar helps to balance and enhance their flavors in the sauce.
- Cornstarch – Use a small amount to thicken the sauce.
- Water
Need A Walk Through? Here’s How To Make It:
Step 1: Cook the raspberries
Add the raspberries and sugar to a small saucepan and place over medium heat. As the berries cook, stir occasionally and gently mash them with a spoon to help release their juices. Cook for about 5 minutes until the berries are soft and juicy.
Step 2: Strain out the seeds
Once the raspberries have cooked and released their juices, pour the raspberry mixture through a fine-mesh strainer set over a bowl. Press firmly with the back of a spoon to extract as much juice as possible. Discard the seeds.
Step 3: Thicken the sauce
Return the strained raspberry juice to the saucepan and warm over medium-low heat. In a small bowl, stir together the cornstarch and water to make a slurry, then whisk it into the raspberry juice. Continue stirring until the sauce thickens slightly.
Step 4: Cool and serve
Remove the saucepan from the heat and pour the raspberry sauce into a bowl to cool. The sauce can be served warm or chilled.
The finished sauce is thick, velvety, and ready to serve.
Using Frozen Raspberries: Here’s What To Know
Frozen raspberries work beautifully in this recipe and are often less expensive than fresh berries. Use them straight from the freezer without thawing. They break down quickly as they cook, creating the same rich raspberry flavor as fresh berries.
Want To Store For Later? Here’s How:
Raspberry sauce can be stored in a sealed container in the refrigerator for up to 7 days. For longer storage, freeze any leftover sauce in a tightly sealed, freezer-safe container that will keep for up to six months or more. Thaw the frozen raspberry sauce overnight in the refrigerator, then stir well before serving.
Can This Raspberry Sauce Be Used As A Glaze?
Yes. This raspberry sauce works beautifully as a raspberry glaze for pound cakes, cheesecakes, pastries, and sweet breads. For a thicker raspberry glaze, simmer the sauce a few extra minutes until it reduces and thickens.
Is This A Raspberry Reduction?
This recipe is similar to a raspberry reduction, in which the berries are cooked down to concentrate their flavor. The addition of a small amount of cornstarch creates a slightly thicker sauce that’s perfect for drizzling over desserts.
Ways To Use Raspberry Sauce
- Cheesecake
- Vanilla Ice Cream
- Yogurt
- Parfaits
- Pancakes and Waffles
- French Toast
- Pound Cake
- Angel Food Cake
- Lemon Desserts
- Brownies
- Oatmeal
When berry season is in full swing, I like to make more than just raspberry sauce. My 3-Ingredient Strawberry Jam is another easy recipe that turns fresh berries into something special.
More Raspberry Desserts You’ll Love
- This Chocolate Raspberry Tart is one of my favorite desserts. It looks and
- tastes super fancy, but it’s so easy to make.
- If you like cake, try this Raspberry Chiffon Cake, it’s light and airy, easy to make and a showstopper.
- This Strawberry Raspberry Frozen Cheesecake is a cool, creamy dessert that’s even more decadent than ice cream.
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Recipe
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Easy Raspberry Sauce
Equipment
Ingredients
- 1 pint (473 ⅙ ml) raspberries about 12 ounces
- ¼ cup (50 g) granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon water
Instructions
- In a small saucepan, add the raspberries and sugar and cook over medium heat until the sugar is melted and the raspberries are soft. Smash the raspberries to release the juice. Cook for 5 minutes.
- Pour the raspberries into a fine-mesh strainer to strain the seeds, pushing down with a spoon to get as much juice as possible
- Add the juice back to the saucepan and cook over medium-low heat to rewarm. Mix the cornstarch and water to make a slurry and add the raspberry juice; stir until the mixture thickens.
- Remove the sauce from the heat and pour into a small bowl to cool. Once cooled, store the sauce in an airtight container for up to five days.
- You can freeze the sauce for up to six months. For portions, pour the raspberry sauce into an ice cube tray, or small resealable bags for freezing. Thaw the sauce on the counter or in the fridge.
Notes
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Nutrition
First published: May 23, 2024, Last updated: June 8, 2026, for better readability.
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Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
It’s a nice recipe. Thank you for sharing. After making it a couple times, I have found adding a squeeze of lemon brightens the flavor. I think that was the only thing missing. I also adjust the sugar a little based on whether I am using in season or out of season raspberries..
Thanks for this. A little lemon really does wake up raspberries, and you’re right, the sweetness can change a lot depending on the time of year. I love hearing how you tweaked the recipe to make it work just right in your kitchen.
Your raspberry and strawberry sauces/jams look delicious! I look forward to trying them.
Made this raspberry sauce and it was fantastic! Such a simple recipe with incredible flavor. It was perfect drizzled over cheesecake, and we even used it to top our morning pancakes. Definitely keeping this recipe handy for future desserts! Thanks a lot!
Glad you found my recipe. I’m a big fan of this sauce because it takes great on so many desserts, and pancakes.
I recently made this raspberry sauce to go over some chocolate lava cakes for a special dinner. Yum!
Hey, this is Jere’, make sure to try these cookies. They are easy to make, buttery delicious and filled with lots of chocolate chips.