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.