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Delicious and easy to make raspberry sauce! Use fresh or frozen raspberries to make this delicious sauce. We love to use this atop ice cream, cheesecake, or crepes!
5 from 1 vote

Raspberry Sauce

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
servings: 8
calories: 111kcal
author: Salt & Baker


  • 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. 


Recipe adapted from Tastes of Lizzy T.
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
Course: Dessert
Cuisine: American
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