This easy Raspberry Sauce recipe is perfect any time of the year! Only three ingredients and 5 minutes cooking time are needed. After cooling you have a versatile sauce that’s a perfect topping on everything from cake to Greek yogurt!
Making homemade fruit sauces is easy and delicious. You can use this raspberry sauce in so many different ways. It’s a dessert sauce for special occasions or perfect over plain yogurt or vanilla ice cream.
The fresh raspberry sauce is perfect warm or chilled, with slight tang of raspberry tartness mixed with sweetness. It’s a smooth sauce that’s ready after less than 5 minutes cooking time. Make it as thick as desired by how long you cook it.
Only four simple ingredients are needed including fresh berries. If you enjoy some texture in the sauce (think raspberry jam with less seeds) you can leave some of the seeds in the sauce too! It can be totally customized to your personal preferences and made differently every time!
Recipe Ingredients Notes
Granulated sugar. You’ll need 1/4 cup!
Cornstarch. This is the thickening agent that allows the homemade raspberry sauce to thicken as it cooks and cools.
Fresh raspberries. You’ll use 12 ounces (2 6 ounce containers) to make this delicious sauce.
How to make Raspberry Sauce
STEP 1. Cook
In a medium saucepan, mix the sugar, water, and cornstarch (photo 1). Add in the raspberries and mix everything together (photo 2).
Cook on the stovetop at a medium heat and stir frequently until a boil has been reached. Continue stirring until the raspberries have completely broken down (photo 3).
Check the sauce consistency by dipping a spoon into the sauce. It should coat the back of a spoon. Stop cooking for a thinner sauce. For a thick raspberry sauce continue cooking until it has reached the desired thickness (note it will continue to thicken as it cools).
STEP 2. Strain
Pour the cooked raspberry mixture into a fine-mesh strainer (or fine mesh sieve), over a bowl (photo 4), and allow the sauce to drain through (photo 5). Push the cooked raspberries around with a rubber spatula (photo 6) or spoon to force the sauce through the mesh.
Discard the raspberry seeds from the strainer (photo 7).
STEP 3. Cool
Pour the sauce into a small jar and allow to cool fully (cool to room temperature before sealing and placing in the refrigerator) (photo 8). The sauce will continue to thicken as it cools.
Serve warm or chilled.
How to Use it
There are so many ways to enjoy this delicious raspberry sauce. Here are just a few suggestions:
- ice cream
- on a yogurt parfait
- over Greek yogurt
- on chocolate cake (regular or flourless chocolate cake)
- on pound cake slices
- on angel food cake
- on a stack of pancakes or waffles
- on French toast
- Stir it into cake filling
- over grilled or roasted meats (think pork chops)
How to Store
Store in a sealed airtight container in the refrigerator for up to 1 week.
Frequently Asked Questions
Yes! Make sure they are fully thawed. Place them on a paper towel to absorb any excess moisture from thawing before starting the recipe.
The recipe makes about 1 cup of raspberry sauce.
Close but not exactly. Raspberry coulis would not include a thickener, cornstarch in this case. It is just sweetened strained fruit sauce (raspberry puree strained to make a seedless sauce).
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Easy Raspberry Sauce
- 1/4 cup granulated sugar
- 1/3 cup water
- 2 ½ teaspoons cornstarch
- 12 ounces fresh raspberries
- In a medium saucepan, mix the sugar, water, and cornstarch. Add in the raspberries and mix everything together.
- Cook on the stovetop over medium heat and stir frequently until a low boil. Continue stirring and boil until the raspberries have completely broken down.
- Check the sauce consistency. It should coat the back of a spoon. If a thicker sauce is desired then continue cooling until it has reached the desired thickness is reached (note: it will thicken when cooled too).
- Pour the cooked raspberry mixture into a fine mesh strainer, over a bowl, and allow the sauce to drain through. Push the sauce around with a spatula or spoon to help this process.
- Discard the seed mixture from inside the strainer and pour the sauce into a small jar (with lid). Allow the sauce to cool slightly, seal and place in the refrigerator to cool fully.
- The sauce can be served warm or chill the sauce in the refrigerator and serve cold. Store covered in the refrigerator for up to a week.