With fresh raspberries and just a few minutes of your time you can have a flavorful and easy raspberry sauce that’s perfect for special occasions, holidays, or even everyday use.
A Simple Sauce Full of Possibilities
This raspberry reduction is a simple sauce recipe that will have you hooked and constantly looking for new ways to use it. It has the perfect texture and consistency for just about anything and the sky is the limit on possible uses.
How to Use Raspberry Sauce
Whether you choose to use this raspberry sauce for cheesecake or use this raspberry sauce for ice cream you really can’t go wrong. It’s excellent on yogurts and cupcakes too! I like pairing it with my Greek yogurt whipped cream and crepes using the cream as the filling and the sauce as the topping and I swear it’s heavenly.
Pour it over the top of some fluffy buttermilk pancakes or add it into the base of a raspberry milkshake and you have yourself so many ways to use this one raspberry sauce recipe that you’ll have no issues using it all up.
Raspberry Sauce Ingredients
Raspberries- This sauce would be nothing without this berry, so make sure you have enough on hand! Adding some extra whole berries at the end allows for a chunky and smooth sauce full of texture throughout the sauce and in my opinion, it’s AMAZING!
Sugar- Giving us that extra bit of sweetness to offset the tart berries and make this syrup a well-rounded flavor profile.
Water- To make it a bit more pourable and not super chunky like a jam.
Vanilla Extract– An absolutely magnificent addition to this recipe. You can taste the hint of vanilla in every bite and it’s truly amazing!
Cornstarch and water– This is the thickener and it makes the raspberry sauce super saucy.
Butter- You can use salted or unsalted, but I like salted. The salt helps to bring out the flavors of everything and make it so much more pronounced. Yum!
How to Make Homemade Raspberry Sauce
- Add your raspberries to your saucepan over medium heat. Add in the sugar and water and stir until the sugar has dissolved. Heat the mixture until it comes to a boil, stirring frequently.
- Once boiling, reduce the heat and add in the vanilla.
- Next, we make a cornstarch slurry. In a small bowl, mix together the cornstarch and 2 tablespoons of water until the cornstarch is well mixed.
- Add the cornstarch mixture to the saucepan and stir. Allow to boil for 4-5 minutes or until the sauce has thickened.
- Remove the pan from the heat and add in the butter. Stir until the butter has completely melted and is well incorporated into the sauce.
- Allow the raspberry sauce to cool for about 20 minutes and then add in the remaining fresh or frozen raspberries.
- Serve this sauce over anything your heart desires and enjoy!
FAQs and Recipe Tips
Can I Use Frozen Raspberries?
Absolutely! Fresh raspberries aren’t always easy to find (or cheap to buy) especially in the off-season. Cut out some of that hard work and cost by buying a big bag of frozen raspberries and you can enjoy this simple sauce whenever you want!
How Should I Store My Sauce?
Keep your sauce stored in an airtight container in the fridge and you can expect it to last about a week. I like using a mason jar with fitted lid and rim to contain it because it’s airtight and easy to pour or scoop from but feel free to use any airtight container that you like!
Can Raspberry Sauce be Frozen?
While I’ve never tried, you should be able to freeze and thaw this sauce just fine. Just make sure that the airtight container of choice is also freezer friendly and you should be good to go. Freeze it for up to 3 months and thaw it by placing the sauce in the fridge overnight. You can always reheat it on the stove to warm it up if you’d like to serve it warm.
How to Thicken the Raspberry Sauce
The cornstarch slurry that we made should be good enough to thicken your sauce up pretty well. If you notice your sauce isn’t thickening as you want it to, turn the heat up just a little bit (not much) and boil for a little longer. The cornstarch needs heat to activate and you will also notice that the sauce continues to thicken as it cools, so patience could also be key to a great consistency.
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If you make this recipe and love it, I would be so grateful if you take a moment to leave a rating and review! Thank you ❤️
- 12 oz bag frozen raspberries (or fresh) about 2 1/2 cups
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons cornstarch
- 2 tablespoons water
- 1 tablespoon butter - (salted or unsalted, but I used salted)
- In a saucepan over medium heat add 1 1/2 cups raspberries, sugar, and water. Stir to dissolve the sugar. Heat until the mixture comes to a boil, stirring frequently.
- Reduce heat and add the vanilla.
- In a small bowl stir the cornstarch and 2 tablespoons of water.
- Add the cornstarch mixture to the saucepan of raspberries. Stir and boil over medium-low heat for 4-5 minutes or until the sauce has thickened a bit.
- Remove the pan from the heat. Add the butter and stir the butter into the sauce until the butter is completely melted.
- Let the raspberry sauce cool for 20 minutes, then add the remaining raspberries (about 1-1 1/2 cups or whatever you have left. Stir to incorporate the raspberries into the sauce.
- Serve over any and all desserts!
- Store in an airtight container in the refrigerator.
This recipe was first published in April 2018 and was updated June 28, 2020 with more step-by-step photos.