This luscious Raspberry Sauce is a vibrant blend of sweet and tangy flavors, perfect for elevating any dessert. With just 13 minutes from start to finish, it’s a quick way to add a burst of freshness to your dishes. The velvety texture glides effortlessly, while the natural sweetness of ripe raspberries shines through, balanced by a hint of tartness.
Drizzle it over cheesecake, swirl it into yogurt, or pair it with pancakes for a delightful treat. Packed with vitamins and a touch of fiber, it’s as nourishing as it is indulgent. Its rich, glossy finish and irresistible aroma make it a standout addition to your kitchen repertoire. Simple, versatile, and utterly delicious—this sauce is a must-try!
What You’ll Need for Raspberry Sauce
- 12 oz (340 g) raspberries (fresh or frozen, about 2 ½ cups)
- ½ cup (100 g) granulated sugar
- ¼ cup (60 ml) water
- 1 Tablespoon lemon juice (freshly squeezed for best flavor)
- 2 teaspoons cornstarch (to thicken the sauce)
- ⅛ teaspoon salt (enhances the sweetness)
- 1 Tablespoon (14 g) butter (softened, optional for a richer flavor; salted or unsalted works)
How to Make Raspberry Sauce
- Combine ingredients: In a medium-sized saucepan, mix the raspberries, water, sugar, lemon juice, cornstarch, and salt. Place over medium-low heat.
- Cook until liquidy: Stir frequently until the berries release their juices and the mixture becomes very liquidy, about 3-4 minutes.
- Simmer: Increase the heat to medium and bring the mixture to a simmer, stirring constantly. Let it simmer for about 1 minute, until the berries break down, the color deepens, and the sauce thickens slightly (it should coat the back of a spoon).
- Add butter: Remove from heat and immediately stir in the butter (if using) until melted and fully incorporated.
- Strain (optional): For a seedless sauce, pour the mixture through a fine-mesh strainer, pressing to extract all the liquid. Discard the seeds.
- Cool and store: Allow the sauce to cool to room temperature, then transfer to a container, cover, and refrigerate until ready to use.
Perfect Pairings: Serving Suggestions for Raspberry Sauce
This versatile raspberry sauce is a delightful addition to so many dishes! Drizzle it over vanilla ice cream, cheesecake, or pancakes for a sweet treat. It also pairs beautifully with yogurt parfaits, pound cake, or even as a glaze for grilled chicken or pork. Get creative and let this sauce elevate your meals!
Store It Right: Storage and Reheating Tips
Once cooled, transfer the raspberry sauce to an airtight container and refrigerate for up to 1 week. For longer storage, freeze it in a freezer-safe container for up to 3 months. To reheat, simply warm it gently in a saucepan over low heat or in the microwave in short intervals, stirring occasionally.
Customize It: Recipe Variations to Try
Experiment with this recipe to make it your own! Swap raspberries for blackberries, strawberries, or a mix of your favorite berries. For a tangier twist, add a bit more lemon juice, or for a richer flavor, use brown sugar instead of granulated. You can also infuse the sauce with a splash of vanilla extract or a hint of orange zest for a unique touch.
Quick Tips: Time-Saving Hacks
To save time, use frozen raspberries—they work just as well as fresh! If you’re in a rush, skip the straining step for a rustic, seed-filled sauce. For easy cleanup, measure all your ingredients before starting and use a non-stick saucepan to prevent sticking.
Raspberry Sauce
Ingredients
- 12 oz raspberries fresh or frozen (about 2 ½ cups)
- ½ cup granulated sugar
- ¼ cup water
- 1 Tablespoon lemon juice
- 2 teaspoons cornstarch
- ⅛ teaspoon salt
- 1 Tablespoon butter softened (salted or unsalted is fine) (optional)
Instructions
- Combine raspberries water, sugar, lemon juice, cornstarch, and salt in a medium-sized saucepan over medium-low heat.
- Cook, stirring frequently, until berries release their juices and mixture becomes very liquidy.
- Increase heat to medium and stir constantly, bring to a simmer.
- Simmer, stirring constantly for about 1 minute, until berries are broken down, deeper in color, and the mixture is slightly thickened (it should coat the back of a spoon).
- Remove from heat and immediately stir in butter.
- If you want a seedless sauce, pour immediately through a fine-mesh strainer and discard seeds.
- Allow to cool to room temperature, then pour into a container, cover, and refrigerate until ready to use.