This Raspberry Sauce is a simple yet flavorful topping that adds a burst of bright, tangy-sweet flavor to both desserts and breakfast dishes. Made with just a few ingredients and ready in minutes, it enhances everything from cheesecakes and pancakes to ice cream, waffles, and pastries. Whether strained for elegance or left rustic with seeds, it’s a versatile staple that deserves a spot in every home cook’s repertoire.

Why You’ll Love This Recipe

This sauce is not only easy to make, but also endlessly useful. Here’s why it stands out:

Made with just a handful of ingredients
Ready in under 15 minutes
Works beautifully with both fresh and frozen raspberries
Easily adjustable in sweetness and texture
Elevates desserts, breakfasts, and snacks with fresh berry flavor

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups fresh or frozen raspberries
1/4 cup sugar (adjust to taste)
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)

Directions

In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice.
Cook for about 5 minutes, stirring occasionally, until the raspberries break down and the mixture begins to simmer.
If a thicker consistency is desired, stir in the cornstarch slurry and cook for an additional 1–2 minutes, until the sauce thickens slightly.
For a smooth sauce, strain through a fine mesh sieve to remove seeds. For a more rustic texture, skip this step.
Allow the sauce to cool before serving. Store in an airtight container in the refrigerator for up to 1 week.

Servings and timing

Servings: 8
Prep Time: 5 minutes
Cooking Time: 7 minutes
Total Time: 12 minutes
Calories: Approximately 45 kcal per serving

Variations

Seedless Version: Always strain the sauce after cooking for a silky finish, ideal for cakes and plated desserts.
Raspberry-Lemon Twist: Add lemon zest for an extra citrus note.
Mixed Berry Option: Combine raspberries with strawberries or blueberries for a more complex flavor.
Sugar-Free: Use a natural sweetener like stevia or erythritol for a lower-sugar option.
Spiced Sauce: Add a pinch of cinnamon or nutmeg for a warm variation suited to autumn desserts.

Storage/Reheating

Refrigeration: Store cooled sauce in an airtight container in the refrigerator for up to 1 week.
Freezing: Freeze in small containers or silicone molds for up to 3 months. Thaw in the refrigerator before use.
Reheating: Gently reheat in a saucepan over low heat or microwave in short intervals, stirring between each.

FAQs

Can I use frozen raspberries?

Yes, frozen raspberries work just as well. There’s no need to thaw them before cooking.

How can I make the sauce thicker?

Add the optional cornstarch slurry and cook for a few additional minutes to achieve a thicker, spoonable consistency.

Is this sauce sweet or tart?

It has a balanced sweet-tart flavor, but you can adjust the sugar to taste depending on how sweet your raspberries are.

Do I need to strain the seeds out?

Not necessarily. Straining is optional and based on personal preference or the presentation needs of your dish.

Can I use this sauce for baking?

Yes, it works well swirled into cheesecake batters, layered in trifles, or baked into muffins and bars.

How long does raspberry sauce last in the fridge?

It will keep for up to 1 week in a sealed container in the refrigerator.

Can I can this sauce for long-term storage?

This recipe is not intended for canning unless properly adapted with sterilization and acidity checks. Freezing is a safer alternative.

Is this sauce good for pancakes and waffles?

Absolutely—it’s excellent as a topping for pancakes, waffles, French toast, or crepes.

What other fruits can I substitute?

You can substitute blackberries, strawberries, or blueberries in the same quantity for different variations.

Can I add liqueur to the sauce?

Yes, a splash of Chambord, Grand Marnier, or raspberry liqueur can add a luxurious depth of flavor.

Conclusion

Raspberry Sauce is a quick and versatile topping that brings bold, fruity flavor to countless dishes. Whether you spoon it over cheesecake, swirl it into yogurt, or serve it alongside breakfast favorites, this tangy-sweet sauce delivers elegance and ease with every drop. With its vibrant color and adaptable nature, it’s a simple upgrade that transforms everyday treats into something extraordinary.

Raspberry Sauce

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A vibrant, tangy-sweet raspberry sauce that pairs beautifully with cheesecakes, pancakes, ice cream, or breakfast pastries. Made in minutes with just a few ingredients for maximum flavor.

Author: Mari
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Yield: 8 servings 1x
Category: Sauce
Method: Stovetop
Cuisine: American
Diet: Vegan

Ingredients

Scale

2 cups fresh or frozen raspberries
1/4 cup sugar (adjust to taste)
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)

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Instructions

In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.
Cook, stirring occasionally, until raspberries break down and mixture begins to simmer (about 5 minutes).
For a thicker sauce, stir in cornstarch slurry and cook for 1–2 minutes more until thickened.
Strain through a fine mesh sieve for a smooth sauce or leave as is for a rustic texture.
Cool to room temperature, then store in the refrigerator for up to 1 week.

Notes

Adjust sugar based on the sweetness of your berries.
Great served warm or cold.
Can be frozen for up to 3 months—just thaw before using.

Nutrition

Serving Size: 2 tablespoons
Calories: 45 kcal
Sugar: 7 g
Sodium: 0 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 2 g
Protein: 0 g
Cholesterol: 0 mg