This raspberry sauce comes together quickly! Use frozen or fresh raspberries to make this mouthwatering sauce.
prep time 5 mins
cook time 15 mins
cool time 20 mins
total time 20 mins
- 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.
Calories: 111kcal | Carbohydrates: 24g | Fat: 1g | Cholesterol: 3mg | Sodium: 14mg | Potassium: 64mg | Fiber: 2g | Sugar: 20g | Vitamin A: 60IU | Vitamin C: 11.1mg | Calcium: 11mg | Iron: 0.3mg
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