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!

Table of Contents

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.

I have more sauces!

Fresh Strawberry Sauce

Brown Sugar Caramel Sauce

Easy Pecan Praline Sauce

Raspberry Sauce Recipe

These raspberry sauce is tart and sweet. It’s great over cake, ice, pancakes and waffles.

Author: Paula

5 from 6 votes

Print Rate

Save To Your Recipe Box

Prep Time: 2

Cook Time: 5

Total Time: 7

Servings: 2 cups

Items in blue & underlined below can be clicked for more detail or to purchase.

Ingredients

2 cups raspberries fresh or frozen
1/2 cup granulated sugar
1 Tablespoon cornstarch
2 Tablespoon water

Instructions

In a saucepan, combine raspberries and sugar; bring to a boil. Meanwhile, in another small bowl combine cornstarch and cold water; whisk until smooth.
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

©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

Want to save your favorite recipes?Create an account or login & ‘Save Recipe’ to your Recipe Box. You can access your saved recipes on any device & generate a shopping list for recipes in your collections. For more info visit Recipe Box FAQ!

Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!

16 Comments