This versatile, rich, and beautifully flavored Raspberry Sauce is finger-licking good! Use this raspberry sauce over pancakes, ice cream, yogurt, cheesecake, or crepes. It’s perfect for special occasions, holidays, or every day use!
If you follow me on Instagram you’ll have seen some of these Raspberry Sauce images. I’ve been *obsessed* with this raspberry sauce! Obsessed.
I slather this mouthwatering sauce atop homemade crepes. It’s heaven. Pure heaven. But my love for crepes is a conversation for another day.
Clearly I have a thing for raspberries. Like this easy raspberry sorbet recipe, it’s incredible!
Have you made my Greek Yogurt Whipped Cream yet? YOU NEED TO! This sauce + my greek yogurt whipped cream = ❤❤
I should let you in on a secret… my greek yogurt whipped cream is the BEST filling for crepes. Add this raspberry sauce to the top and you’re hooked.
This fresh raspberry sauce has the perfect texture and consistency! You can add this to anything you want and it will taste amazing. Ice cream, yogurt, cheesecake, crepes, cupcakes. You can’t go wrong.
Have I convinced you yet?!
How to make Raspberry Sauce
- Grab a saucepan. Add the raspberries (you can use frozen or fresh).
- Add water and sugar. Heat the mixture until it boils. Once it boils reduce the heat and add the vanilla. The addition of vanilla in this raspberry sauce is magnificent. You can taste the hint of vanilla! And it’s truly amazing.
- Add a cornstarch and water mixture to the raspberries. This cornstarch is a thickener and will make the raspberry sauce super saucy ? You want the mixture to boil for several minutes so that the sauce has time to thicken. After the sauce thickens remove it from the heat.
- Add BUTTER! Yes, butter. Stir so that the butter gets perfectly melty and incorporated into the sauce. Now let the sauce sit and cool for about 20 minutes. Dab your finger in the sauce a few times and taste it. It’s almost impossible not to eat a spoonful of this heavenly sauce.
- Once the sauce has had time to cool, add the remaining raspberries (again, they can be fresh or frozen). Stir to combine.
- Adding some whole raspberries at the end allows for some bigger raspberry chunks throughout the raspberry sauce, which in my opinion makes this sauce AMAZING!
If you own several raspberry bushes then you HAVE TO MAKE THIS SAUCE! Also, I’m jealous you have fresh raspberries.
You know what would pair perfectly with this raspberry sauce?! Homemade Buttermilk Pancakes.
I’m all about the breakfast foods recently.
I can’t help myself. I’m a huge breakfast lover but not your cold-cereal-loving gal. (Cold cereal is meant for bedtime snacks… not a morning energy boost!) Just my opinion. Plus with the warm weather and all, I want all the fruit!
Next up, I’ll make a blueberry sauce! I love blueberries. Just check out this Blueberry Crisp. Make it and thank me later.
Make this raspberry sauce for cheesecake, ice cream, crepes, yogurt, pancakes, or brownies, I know you’re going to LOVE IT!
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- 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.