Raspberry Sauce Recipe (2024)

Published: Jan 23, 2015 · Modified: Mar 20, 2024 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!

4.62 from 26 votes

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Prep Time: 5 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 13 minutes minutes

Servings: 16

Ingredients

¼ cup water
12 oz frozen raspberries about 2 ½ 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.
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Allow the raspberry sauce to cool and pour it into a container.
Store in the fridge.

Notes

Makes two cups of raspberry sauce and one serving is two tablespoons.

Nutrition

Course: Dessert

Cuisine: American

Author: Tonia Larson

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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

Leave A Review

Stephanie says
September 6, 2020 at 5:24 pm
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
  September 8, 2020 at 9:49 am
  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
    February 10, 2021 at 10:37 am
    How thick should the sauce be? It’s still really runny when I make it!
    Thanks!
    Reply
    - Tonia says
      February 10, 2021 at 10:46 am
      It is pretty thick…especially when it cools. You may need to cook it a little longer next time.
      Reply
Rose Marie Swensen says
See Also
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July 17, 2020 at 11:24 am
Has anyone water bath canned this ?
Reply
- Tonia says
  July 17, 2020 at 11:48 am
  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,
  ~Tonia
  Reply
Janet says
July 16, 2020 at 8:43 am
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? Help
Reply
- Tonia says
  July 16, 2020 at 9:45 am
  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,
  ~Tonia
  Reply
David W. says
April 27, 2020 at 1:20 pm

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
  April 27, 2020 at 2:42 pm
  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,
  ~Tonia
  Reply
David W. says
April 27, 2020 at 1:20 pm

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
Gayle says
September 18, 2018 at 8:10 am

Have you ever frozen this? I have 3 gallons of raspberries. Thanks.
Reply
- Tonia says
  September 18, 2018 at 8:59 am
  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!
  ~Tonia
  Reply
  - Gayle says
    September 18, 2018 at 2:07 pm
    
    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
  October 7, 2018 at 2:08 am
  
  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
September 18, 2018 at 8:10 am

Have you ever frozen this? I have 3 gallons of raspberries. Thanks.
Reply
Jake says
March 24, 2018 at 10:25 am

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
January 15, 2018 at 2:37 pm
Can i make this recipe without vanilla? I’m out …
Reply
- Tonia says
  January 16, 2018 at 9:10 am
  Yes you can. The flavor won’t be the same but it should still be delicious! ~Tonia
  Reply

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