Easy Homemade Raspberry Sauce

This Easy Homemade Raspberry Sauce recipe can be made in a flash, and when raspberries are in season, there is nothing better than to enjoy their sweet flavor on ice cream, desserts, pancakes, waffles, and more. Oh, and don’t forget the whipped cream!

Try this raspberry sauce with our incredibly beautiful Angel Food Cake for the ultimate summer dessert!

Pairing this sauce with a chocolate or lemon dessert will just amplify both of these flavors and marry so well. Add it to more berries, and it will be amazing also. Think brownies, for example. I know, blew you away with that, right?

What is a Raspberry Sauce Made of?

Do you have an abundance of raspberries and don’t know what to do with them? Or you have a dessert or breakfast item like pancakes or waffles that you know will just be so much better with a gorgeous raspberry coulis! Whip up this very easy raspberry sauce and start enjoying it.

Simple ingredients are all you need along with your raspberries, so why not?! Don’t have fresh berries or they are too expensive, don’t worry, you can use frozen raspberries also. They were frozen at their peak, so you will still get an outstanding sauce from using them too.

Speaking of freezing, you can freeze this raspberry sauce when you have an abundance of raspberries from your garden, or you find them cheaper in the grocery store or farmers’ market. Then you will have a jar ready for any occasion.

Ingredients

Fresh or frozen raspberries

Water

Sugar

Lemon juice

Cornstarch

Don’t you want to stick a spoon right into that and take a taste? The raspberry flavor just bursts in your mouth!

Only a few ingredients, raspberries, sugar, water and lemon juice, and you are off to making this gorgeous sauce.

1. Place those first 4 ingredients in a small saucepan over medium heat.
3. Bring to a boil, reduce the heat and simmer over low heat for 4-5 minutes, stirring occasionally until the raspberries have broken down.

How do you Thicken Raspberry Sauce?

Instead of cooking down this easy raspberry sauce where it can get too jammy, I like to add in a bit of cornstarch to thicken.

In a small bowl, mix the cornstarch and water together.

Add the cornstarch mixture 1/3 at a time and simmer, stir until the desired thickness is reached. Then remove the pan from the heat and let it cool in the pot. If it gets too thick, you can always add a tablespoon of water to thin out the raspberry mixture.

Alternatively, you can thin the sauce with a little Chambord, which is a black raspberry liqueur. I would try adding a tablespoon while cooking it to see if you enjoy that flavor.

How to Remove Seeds from a Raspberry Sauce

1. Don’t like the seeds? No problem, simply follow the next step for a quick fix for a seedless sauce.

1. If you like your sauce without seeds, you can push it through a fine mesh sieve using a spatula. With a clean spatula, wipe the bottom of the strainer to get as much of the raspberry sauce as possible.
3. The sauce can be stored in an air-tight container in the refrigerator for up to 5 days.

What is the Difference Between Raspberry Sauce and Raspberry Coulis?

A sauce can be referring to many dishes, both sweet and savory. A coulis is most commonly used for a fruit puree. A coulis is a thick sauce made from pureed fruit but also can be used for vegetables too. Besides raspberry coulis, another common one is a tomato coulis.

A raspberry coulis or raspberry sauce is a mixture that is looser though than a raspberry jam. It makes your desserts and breakfast items just that much prettier and tastier too.

Pin it HERE!!

Pin it HERE!!

Easy Homemade Raspberry Sauce

Tara Noland

This Easy Raspberry Sauce is made simply at home with fresh or frozen raspberries. It makes an amazing topping for cake, cheesecake, ice cream, pancakes, waffles and more. It takes only minutes to make and tastes like a show stopper.

4.72 from 14 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 6 minutes mins

Total Time 11 minutes mins

Course Dessert

Cuisine American

Servings 1 1/2 cups

Calories 118 kcal

Ingredients

 

• 2 cups fresh or frozen raspberries
• 1/3 cup water
• 1/3 cup sugar
• 2 tsp lemon juice
• 1 ½ Tbsp each water and cornstarch to thicken

Instructions

 

• Place the first 4 ingredients in a small saucepan.
• Bring to a boil and simmer over low heat for 4-5 minutes, stirring occasionally until the raspberries have broken down.
• In a small bowl, mix the cornstarch and water together.
• Add the cornstarch mixture 1/3 at a time and simmer, stir until desired thickens is
  reached.
• If you like your sauce without seeds, you can push it through a fine mesh sieve using
  a spatula.
• The sauce can be stored in an air-tight container in the refrigerator for up to 5 days.

Equipment

OXO Good Grips 3-Piece Wooden Spoon Set

MICHELANGELO 3 Quart Saucepan with Lid, Ultra Nonstick Coppper Sauce Pan with Lid, Small Pot with Lid, Ceramic Nonstick Saucepan 3 quart, Small Sauce Pot, Copper Pot 3 Qt, Ceramic Sauce Pan 3 Quart

Makerstep Set of 3 Stainless Steel Fine Mesh Strainers. Graduated Sizes 3.38″, 5.5″, 7.87″ Strainer Wire Sieve Sifter with Insulated Handle for Kitchen Tools Gadgets

Notes

If you like your sauce without seeds you can push it through a fine mesh sieve using
a spatula.

The sauce can be stored in an air-tight container in the refrigerator for up to 5 days.

More tips and tricks are also in the post.

Nutrition

Serving: 1Calories: 118kcalCarbohydrates: 29gProtein: 1gSodium: 3mgFiber: 3gSugar: 10g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!