Published: · Modified: by Tonia Larson
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This Raspberry Sauce recipe is perfect for anything from pancakes to cheesecake. Raspberry syrup pairs well with anything chocolate!
I’ve been really into raspberries lately, even though it is the middle of winter and far from raspberry season. Fresh raspberries for salads and snacking. Frozen raspberries for desserts and smoothies.
There are a couple of recipes I made last week that I knew would be perfect with a berry sauce, so of course raspberries came to mind. This easy raspberry sauce recipe is perfect forcheesecake, pancakes and most certainly withchocolate!
Put water, frozen raspberries, fresh squeezed lemons and granulated sugar in a saucepan. Cook for about 5-7 minutes, over medium heat, until the raspberries start to break down, stirring often.
Mix together cornstarch and cold water. Stir the mixture into the raspberry sauce.
Cook for 30-60 seconds, until thickened. Remove from heat and stir in vanilla and salt.
Allow the raspberry sauce to cool and pour it into a container.
This raspberry sauce recipe is perfect for everything from ice cream to pancakes to cheesecake!
Raspberry Sauce Recipe
This Raspberry Sauce recipe is perfect for anything from pancakes to cheesecake. Raspberry syrup pairs well with anything chocolate!
4.65 from 34 votes
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Prep Time: 5 minutes minutes
Cook Time: 8 minutes minutes
Total Time: 13 minutes minutes
Servings: 2 cups
Ingredients
- ¼ cup water
- 12 oz frozen raspberries about 2½ cups
- ⅓ cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoon cold water
- 2 tablespoon cornstarch
- ½ teaspoon vanilla
- dash of salt
Instructions
Put 1/4 cup of water, frozen raspberries, freshly squeezed lemon juice and granulated sugar in a saucepan.
Cook for about 5-7 minutes, over medium heat until the raspberries start to break down, stirring often.
In a small bowl, mix together cornstarch and 2 tablespoons of cold water. Stir the mixture into the raspberry sauce.
Cook for 30-60 seconds, until thickened.
Remove from heat and stir in the vanilla and salt.
Allow the raspberry sauce to cool and pour it into a container.
Store in the fridge.
Nutrition
Serving: 1grams
Course: Dessert
Cuisine: American
Author: Tonia Larson
More Sauces and Dressing
- Southwest Spice Blend
- Spicy Honey Mustard
- Dijon Mustard Substitute
- Hamburger Sauce
About Tonia Larson
Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.
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Comments
Stephanie says
First of all, this sauce is AMAZING! Best raspberry sauce I’ve ever had, hands down.
I was also wondering how would translate this to other fruit, such as blueberry, lemon, etc. Would you simply substitute the same amount of one fruit for another? Thanks.Reply
Tonia says
Thank you Stephanie! I’ve used this same recipe to make blueberry sauce https://www.thegunnysack.com/blueberry-sauce-recipe/ and strawberry sauce https://www.thegunnysack.com/strawberry-sauce-recipe/ I have not tried it with lemon yet.
Reply
Conor says
How thick should the sauce be? It’s still really runny when I make it!
Thanks!
Reply
Tonia says
It is pretty thick…especially when it cools. You may need to cook it a little longer next time.
Reply
Rose Marie Swensen says
Has anyone water bath canned this ?
Reply
Tonia says
Hello Rose Marie,
From my research, I do not think you are able to can fruit fillings and sauces that are thickened with cornstarch or flour. Instead, of using cornstarch use a product called Clear Jel. The Clear Jel package will have instructions for the correct amount needed.
Warmly,
~ToniaReply
Janet says
I made this delicious sauce & it has been refrigerated for over two weeks.
It looks the same & tastes great still. But I don’t know if I should freeze it or get rid of it. What if it is three weeks old, do I get rid of it & start over?
Would I get sick if I ate it? HelpReply
Tonia says
Hi Janet,
I would suggest getting rid of it and starting over. Next time you make it you can freeze a portion of it (or even freeze the raspberry sauce in several small containers) to enjoy at a later date.
Warmly,
~ToniaReply
David W. says
I made the raspberry sauce to use over a chocolate roll. Instead of using lemon juice I substituted lime juice. I did not have any corn starch so I reduced the volume by half and then used a strainer to remove the raspberry seeds. I made my entire home smell amazing.Reply
Tonia says
Hi David,
I love the sound of the raspberry lime combination! And I always enjoy the added benefit of a good smelling house when baking!
Warmly,
~ToniaReply
David W. says
I made the raspberry sauce to use over a chocolate roll. Instead of using lemon juice I substituted lime juice. I did not have any corn starch so I reduced the volume by half and then used a strainer to remove the raspberry seeds. I made my entire home smell amazing.Reply
David W. says
I made the raspberry sauce to use over a chocolate roll. Instead of using lemon juice I substituted lime juice. I did not have any corn starch so I reduced the volume by half and then used a strainer to remove the raspberry seeds. I made my entire home smell amazing.Reply
Amelia says
You have three gallons of raspberries? Oh my goodness, I would feel like I died and was in heaven. Lucky you.I just made this recipe. I strained it to take out the seeds. Other than that, this recipe is a winner I my book.
Reply
Amelia says
You have three gallons of raspberries? Oh my goodness, I would feel like I died and was in heaven. Lucky you.I just made this recipe. I strained it to take out the seeds. Other than that, this recipe is a winner I my book.
Reply
Gayle says
Thank you! Made one batch and it is cooling. Cant wait to have a bowl of ice cream with it after football practice tonight.Reply
Gayle says
Thank you! Made one batch and it is cooling. Cant wait to have a bowl of ice cream with it after football practice tonight.Reply
Gayle says
Have you ever frozen this? I have 3 gallons of raspberries. Thanks.Reply
Tonia says
Hi Gayle,
Although I have never made enough that I had extras to freeze, you should be able to freeze this raspberry sauce. Let it cool completely. Divide into airtight containers. Store in the freezer. Thaw in the refrigerator, as needed.
Best of luck!
~ToniaReply
Gayle says
Thank you! Made one batch and it is cooling. Cant wait to have a bowl of ice cream with it after football practice tonight.Reply
Amelia says
You have three gallons of raspberries? Oh my goodness, I would feel like I died and was in heaven. Lucky you.I just made this recipe. I strained it to take out the seeds. Other than that, this recipe is a winner I my book.
Reply
Gayle says
Have you ever frozen this? I have 3 gallons of raspberries. Thanks.Reply
Gayle says
Have you ever frozen this? I have 3 gallons of raspberries. Thanks.Reply
Jake says
I made this using frozen berries, I wanted it seedless so I did it a little different and it came out great.First I pureed the berries in a blender.
Then I put the puree and water into a sauce pan and brought it to a boil on med. heat, stirring often.
Then I turned stove to low and allowed it to simmer for a minute or two.
While it was hot I poured it through a coarse sieve, then a fine sieve. (It went through the sieves much easier than if it was cold.)
Poured it back into the sauce pan and added the lemon juice and sugar. And brought it back to a simmer.
Then I added the 2 Tbsp of water to the 2 Tbsp of cornstarch and stirred it into the raspberry mixture to thicken. (Remember, It will thicken when cooled.)
Reply
Jake says
I made this using frozen berries, I wanted it seedless so I did it a little different and it came out great.First I pureed the berries in a blender.
Then I put the puree and water into a sauce pan and brought it to a boil on med. heat, stirring often.
Then I turned stove to low and allowed it to simmer for a minute or two.
While it was hot I poured it through a coarse sieve, then a fine sieve. (It went through the sieves much easier than if it was cold.)
Poured it back into the sauce pan and added the lemon juice and sugar. And brought it back to a simmer.
Then I added the 2 Tbsp of water to the 2 Tbsp of cornstarch and stirred it into the raspberry mixture to thicken. (Remember, It will thicken when cooled.)
Reply
Jake says
I made this using frozen berries, I wanted it seedless so I did it a little different and it came out great.First I pureed the berries in a blender.
Then I put the puree and water into a sauce pan and brought it to a boil on med. heat, stirring often.
Then I turned stove to low and allowed it to simmer for a minute or two.
While it was hot I poured it through a coarse sieve, then a fine sieve. (It went through the sieves much easier than if it was cold.)
Poured it back into the sauce pan and added the lemon juice and sugar. And brought it back to a simmer.
Then I added the 2 Tbsp of water to the 2 Tbsp of cornstarch and stirred it into the raspberry mixture to thicken. (Remember, It will thicken when cooled.)
Reply
Karen prescher says
Can i make this recipe without vanilla? I’m out …
Reply
Tonia says
Yes you can. The flavor won’t be the same but it should still be delicious! ~Tonia
Reply
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