Easy Raspberry Sauce

Raspberry sauce in a white bowl with a spoon.

This easy raspberry sauce recipe is made with fresh or frozen raspberries and comes together in about 15 minutes. Use it as a dessert topping, raspberry drizzle, or simple glaze for cakes, cheesecake, ice cream, and yogurt.

Course Sauces

Cuisine American Dessert

Prep Time 10

Cook Time 5

Total Time 15

Servings tablespoons

Calories 28kcal

Author Jere' Cassidy

Equipment

Ingredients

1 pint raspberries about 12 ounces
¼ cup granulated sugar
1 teaspoon cornstarch
1 teaspoon water

US Customary - Metric

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

Recipe Notes:

This recipe makes 1 cup of raspberry sauce.

You can add additional sugar if the raspberry sauce is not sweet enough for you.

Blackberries can be substituted for the raspberries with no changes to the recipe.

You can use frozen berries, just do not thaw them before cookies.

Nutrition