Raspberry Sauce recipe is tart and sweet. It’s a beautiful rich red and dresses up many desserts and snacks. You’ll love it poured over cakes, cheesecakes, ice cream, pancakes, and waffles.
I love a good Raspberry Sauce Recipe. You can make this one with fresh or frozen berries and it’s ready in less than 10 minutes. Why do I like to keep fruit sauces on hand? They are just so versatile and you can dress up many desserts with them. You’ll be amazed once you make this what all you’ll find to pour it over.
It’s great over chocolate cake or brownies, over vanilla or chocolate ice cream, scrumptious on pancakes or waffles and even biscuits. Pound cakes are a must to try it own and even plain cheesecake, wow!
Raspberry Sauce recipe
I keep a bag of frozen berries in the freezer so that I can make this spur of the moment if need be. There are only four ingredients and you can have it ready in just under 10 minutes. I use berries, sugar, cornstarch and water in this sauce. The biggest thing to remember when making this is constantly whisked the berries and sugar so they won’t scorch. Also, the longer you cook it the thicker it’ll get, so be careful not to cook it too long. I mean, it’s not like making candy or caramel when the timing is everything so I’m pretty sure you’ll be okay but remember it does get thicker as it cools.
Raspberry Sauce Recipe
Ingredients
- 2 cups raspberries fresh or frozen
- 1/2 cup granulated sugar
- 1 Tablespoon cornstarch
- 2 Tablespoon water
Instructions
- Add cornstarch mixture to raspberries and whisk to combine. Boil and continue boiling 3 to 5 minutes or until the sauce is as thick as you like. Set aside to cool. The sauce will thicken as it cools.
Notes
Nutrition
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I have more sauces!
PIE LADY says
IM SOOO grateful for THIS sauce…….kno why ??? NOOO jello!!! (sorry! jello)
there is a similar recipe where you add sum jello along with the fruit and starch…and
the CHEM taste is soo ugh!
ColleenB. ~ Texas says
Would like to make your Raspberry Sauce Recipe but was wondering how long will it last refrigerated and can a person can it, give water bath to have for longer shelf life?
thank you
Paula says
I have had some in the fridge for 3 weeks and it’s still fabulous. Sealing it like canning would def give it a longer shelf life but after opening I’d still use within 3 weeks. Hope this helps.
Gloria // Simply Gloria says
Paula, you had me at ten minutes… and sauce. You are so right, this would be so perfect to pop out and just start making up a sweet treat with it! Absolutely in love! You’ve been a busy girl celebrating bdays and an anniversary… happy all the way to you, by the way! 🙂
Diane Balch says
I love how versatile this sauce is… thanks so much for bringing it by foodie friday.
Paula says
You’re welcome! Have a great weekend!
Pamela @ Brooklyn Farm Girl says
I’m a big lover of raspberries so I’m anxiously awaiting for them to go on sale as they’re so expensive in the Winter here. This sauce looks great!
Paula says
Thanks Pamela, we’re starting to get some, they’re my fav
Ashley | The Recipe Rebel says
Love the looks of this! So fresh and summery! Hopping over from Freedom Fridays — and found you on Pinterest as well!
LuAnn Braley says
I have a raspberry-aversion issue, but the other sauces … I can definitely see some of those going on around here! :O)
Peter @Feed Your Soul Too says
I love raspberries and just made a sauce myself. I wanted to see how you did it. Looks great.
Paula says
oh, I need to go see yours! Thanks for visiting!
Cindy Eikenberg says
Paula, I looovee raspberries and this sauce is perfect! This just might be on my Easter birthday cake! 🙂 Thanks for sharing and pinned! Have a happy Wednesday!
Paula says
Thanks so much Cindy, I hope you love it. Thanks for stopping by and sharing, have a fun day!