This Easy Raspberry Sauce is a vibrant, flavorful, and incredibly simple way to elevate any dessert! Made primarily with frozen raspberries, sugar, and a touch of vanilla, this sauce comes together quickly on the stovetop and adds a perfect balance of sweet and tart. I love having a batch of this Easy Raspberry Sauce on hand – it’s so versatile and instantly makes desserts like cheesecake, ice cream, or pancakes feel extra special. Forget store-bought sauces; this homemade version is far superior!
Why You’ll Love This Easy Raspberry Sauce
- Quick and Easy: This sauce comes together in minutes on the stovetop with minimal effort.
- Intense Raspberry Flavor: Using mostly frozen raspberries creates a concentrated, delicious fruit flavor.
- Versatile: Perfect for topping cheesecakes, ice cream, yogurt, pancakes, waffles, oatmeal, and so much more!
- Simple Ingredients: Made with basic pantry staples you likely already have.
- Better Than Store-Bought: Homemade sauce allows you to control the sweetness and ingredients.
Ingredients for Easy Raspberry Sauce
Here’s what you’ll need to make this delicious fruit sauce. The full list with measurements is in the recipe card below.
Main Ingredients
- Frozen unsweetened raspberries, divided (Fruit)
- Granulated sugar (Sweetener)
- Water (Liquid)
- Cornstarch (Thickener)
- Vanilla extract (Flavoring)
- Salted butter (Fat)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this classic Easy Raspberry Sauce, but here are a few fun variations:
- Different Berries: Use frozen strawberries, blueberries, blackberries, or a mixed berry blend instead of raspberries.
- Add Citrus: Stir in a teaspoon of lemon zest or orange zest for a brighter flavor.
- Make it Boozy: Add a tablespoon of Chambord (raspberry liqueur) or another complementary liqueur like Grand Marnier at the end.
- Spiced Version: Add a pinch of cinnamon or cardamom to the sauce while it simmers.
- Seedless Sauce: For a completely smooth sauce, press the cooked mixture through a fine-mesh sieve before adding the remaining whole raspberries.
How to Make Easy Raspberry Sauce
Let me show you how simple it is to make this delicious Easy Raspberry Sauce:
Cook Initial Sauce
- In a small saucepan over medium heat, I stir together 1 ½ cups of the frozen raspberries, the granulated sugar, and ½ cup of water until the sugar is dissolved.
- I heat the mixture to boiling, stirring often.
Thicken the Sauce
- In a small cup, I combine the cornstarch and two tablespoons of water. I mix it well to create a smooth slurry – this prevents lumps!
- I pour the cornstarch slurry into the boiling raspberry mixture.
- I stir and boil over medium-low heat for 4 minutes, or until the Easy Raspberry Sauce has thickened a bit.
Finish the Sauce
- I remove the pan from the heat.
- I add the vanilla extract and the tablespoon of salted butter.
- I mix until the butter has completely melted and incorporated into the sauce.
Cool and Add Remaining Berries
- I allow the mixture to cool for 15 minutes.
- Then, I add the last remaining portion of the frozen raspberries (about ½ to 1 cup, depending on the initial amount) and stir to mix. Adding some whole berries at the end gives the sauce a nice texture.
- I let the sauce cool completely to room temperature.
Serve
- Serve
Tips and Tricks for the BEST Raspberry Sauce
Here are my secrets for making this sauce truly exceptional:
- Use Frozen Raspberries: Frozen raspberries work beautifully in sauces as they break down easily. Plus, you can make this year-round!
- Cornstarch Slurry: Always mix cornstarch with cold water before adding it to hot liquids to prevent clumps.
- Stir While Simmering: Stir the sauce frequently as it simmers to prevent scorching.
- Add Some Whole Berries: Stirring in some whole (or slightly thawed) raspberries after cooking adds lovely texture and fresh berry bursts.
- Cool Completely: The sauce will thicken further as it cools.
How to Serve
This Easy Raspberry Sauce is incredibly versatile! Serve it over:
- Cheesecake: A classic and perfect pairing.
- Ice Cream: Drizzle generously over vanilla, chocolate, or even lemon ice cream.
- Pancakes or Waffles: Elevate your breakfast or brunch.
- Yogurt or Oatmeal: Stir it into plain yogurt or oatmeal for flavor and sweetness.
- Cakes: Use it as a filling between cake layers or drizzle over pound cake.
- Brownies or Chocolate Desserts: The tartness cuts through rich chocolate beautifully.
Make Ahead and Storage
This sauce is perfect for making ahead! Once cooled completely, store the Easy Raspberry Sauce in an airtight container (like a mason jar) in the refrigerator for up to 1 week.
FAQs about Easy Raspberry Sauce
- Can I use fresh raspberries instead of frozen?
- Yes, fresh raspberries work perfectly well too.
- Can I make this sauce less sweet?
- Absolutely! Reduce the amount of granulated sugar to your preference. Taste and adjust as needed.
- Can I freeze this raspberry sauce?
- Yes, this sauce freezes beautifully. Let it cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Enjoy this vibrant, flavorful, and incredibly Easy Raspberry Sauce! It’s the perfect way to add a fruity touch to your favorite desserts.
Print
Best Easy Raspberry Sauce
- Prep Time: 5 minutes
- cooling time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Makes about 1.5 – 2 cups of sauce 1x
- Category: Sauce, Dessert, Topping
- Cuisine: American
Description
This Easy Raspberry Sauce is a simple and delicious way to add a burst of fruity flavor to your favorite desserts. Made primarily with frozen raspberries, it’s sweet, slightly tart, and perfect for topping cheesecake, ice cream, pancakes, and more.
Ingredients
Scale
- 12 ounces (about 2 – 2 ½ cups) frozen unsweetened raspberries, divided
- 3/4 cup granulated sugar
- 1/2 cup water
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- 1/2 teaspoon vanilla extract
- 1 tablespoon salted butter
Instructions
- Combine Initial Ingredients: In a small saucepan, combine 1 1/2 cups of the frozen raspberries, the granulated sugar, and 1/2 cup of water.
- Heat to Boiling: Place the saucepan over medium heat. Stir until the sugar is dissolved. Bring the mixture to a boil, stirring often.
- Make Cornstarch Slurry: While the raspberry mixture is heating, prepare the cornstarch slurry. In a small cup or bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth and no lumps remain.
- Thicken Sauce: Pour the cornstarch slurry into the boiling raspberry mixture, whisking constantly. Continue to boil gently over medium-low heat for 4 minutes, or until the sauce has thickened slightly. Keep stirring.
- Add Vanilla and Butter: Remove the saucepan from the heat. Stir in the vanilla extract and the salted butter until the butter is completely melted and incorporated.
- Cool Slightly: Let the sauce cool in the saucepan for about 15 minutes.
- Add Remaining Raspberries: Stir in the remaining frozen raspberries (about 1/2 to 1 cup, depending on your initial measurement). Stir gently to combine. The residual heat will slightly soften the remaining berries while keeping some texture.
- Cool Completely: Let the sauce cool completely to room temperature before serving or storing.
Notes
- Raspberries: Frozen unsweetened raspberries work perfectly for this recipe. You can substitute fresh raspberries if desired. Adding some berries at the end creates a nice texture variation.
- Sweetness: Adjust the amount of sugar to your preference, depending on the sweetness of your berries.
- Thickness: The cornstarch slurry thickens the sauce. If you prefer a thinner sauce, use slightly less cornstarch. The sauce will thicken more as it cools.
- Straining (Optional): If you prefer a seedless sauce, you can strain the cooked raspberry mixture through a fine-mesh sieve before adding the vanilla, butter, and remaining raspberries.
- Serving Suggestions: Serve over cheesecake, ice cream, yogurt, pancakes, waffles, French toast, or pound cake.
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 1 week.