Raspberry Sauce

Use frozen or fresh raspberries to make this mouthwatering raspberry sauce! It goes great on top of pancakes, waffles, ice cream, crepes and more!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

cool time 20

Total Time 20

Servings

Calories 111kcal

Author Whitney Wright

Ingredients

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)

Instructions

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.

Notes

Berries: You can use fresh or frozen raspberries for this recipe, or a combination of the two. You can use different fruit varieties as well, blueberries, blackberries, strawberries... they'll all taste good! Feel free to add even more raspberries at the end if you want more.

Storing: 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!

Freezing: 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.

Trouble thickening the 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.

Be sure to stir while cooking the sauce so you don't get sticking and burning.

You can serve this sauce cold or hot.

Serve this raspberry sauce on cheesecake, brownies, ice cream, pizookies, pancakes, waffles, etc.

Serve this raspberry sauce as a filling for chocolate cake or chocolate cupcakes, toaster strudels, doughnuts, and so much more!

Nutrition