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 for cheesecake, pancakes and most certainly with chocolate!
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!
Ingredients
- ¼ cup water
- 12 oz frozen raspberries, about 2½ cups
- ⅓ cup granulated sugar
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp cold water
- 2 tbsp cornstarch
- ½ tsp 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 Information:
Yield: 16 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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.
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.
Conor says
How thick should the sauce be? It’s still really runny when I make it!
Thanks!
Tonia says
It is pretty thick…especially when it cools. You may need to cook it a little longer next time.
Rose Marie Swensen says
Has anyone water bath canned this ?
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,
~Tonia
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? Help
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,
~Tonia
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.
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,
~Tonia
Gayle says
Have you ever frozen this? I have 3 gallons of raspberries. Thanks.
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!
~Tonia
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.
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.
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.)
Karen prescher says
Can i make this recipe without vanilla? I’m out …
Tonia says
Yes you can. The flavor won’t be the same but it should still be delicious! ~Tonia
Patsy montique says
Can I use raspberry syrup and lemon juice and corn starch and get the same sauce
Tonia says
I’ve never tried that. I do know you can thicken using cornstarch. Sorry I can’t be of more help with that one.
Kayla says
Maybe strain the hot berries before adding the cornstarch? I just don’t like those seeds. Other than seeds, I want this sauce right now! Looks so good. This cheesecake needs to be on my table this weekend. Thanks for your recipe.
I just saw that we live in the same area. I’ve been enjoying your recipes for several months now. Now I’ll be watching as the seasons change to see how you recommend our local produce.
Thanks again
Caroline says
Would it still work the same with fresh raspberries instead of frozen?
Joyce DeCarufel says
8- 10-2017. I am using fresh raspberries I will let you know how it goes
Brandie Bowland says
How did it turn out with the fresh raspberries??
Jasmine Engler says
Using fresh raspberries- delicious!! I get them straight from the garden into here!! Yum!!
Pearl Paden says
I’ll have to try this recipe. I have a Raspberry Sauce that is simpler. My favorite easy dessert when peaches are fresh is; Sliced peaches over vanilla ice cream and drizzle plenty of the sauce over that.
Great combination
Crystal says
Pearl would u share ur sauce recipe
Linda B. says
Raspberries are my very favorite fruit! I love. love them. I make raspberry freezer jam every summer. I also like to make raspberry jello and add fresh or frozen berries to it. Delicious!!!
Jann Schott says
When I’m at restaurants that have bars, I ask for a virgin chocolate raspberry colada or a chocolate raspberry milkshake. Oh, YUM! This sauce looks delicious.
Clay Pendleton says
I’ve done the same thing except I have also substituted Ultra Gel modified clear gel food starch. It’s just clearer not cloudy like corn starch.
Amanda Jackson says
Do you think it would turn out all right if I skipped the cornstarch?
Tonia says
Yes, it will still work but it won’t be as thick. Best of luck! ~Tonia
Rhonda says
Yum!! I love raspberries also and this looks delicious.
A Young Wife says
I’ve been on a pancake kick lately and this would be lovely on pancakes! So yummy!
ColleenB. says
Looks Wonderful.
I’m thinking; Belgian Waffles with dollop of fresh, home made whipping cream and this sauce drizzled over top. Yum
Was wondering how long this will last in the refrigerator and can this also be water bath canned?
Tonia says
It would be delicious on waffles! It should last up to a week in the fridge. I’ve never canned anything before so I’m not sure about that.
Jocelyn (Grandbaby cakes) says
For some reason I am really into raspberries right now too. I would add this to a gorgeous flourless chocolate cake with a side of fresh whipped cream in a second!
Nutmeg Nanny says
I want to pour this sauce all over some vanilla ice cream…and pancakes…and french toast…
amanda @ fake ginger says
We’ve been getting really delicious raspberries around here – it’s crazy! This looks awesome and I totally want to pour it over everything I eat.
Shinee says
Oh my! Practically licking my screen here. Beautiful photos, and I can imagine how they taste. Yum!
Nicole @ Or Whatever You Do says
These pictures!!! AHHHHHHH!!!!! Amazing, as always, Tonia. Try adding a tablespoon of Chambord into your raspberry sauce sometime. It is SOOO great! My husband canned like 8 pints of seedless raspberry sauce this summer, and we are still reaping the benefits. Summer flavors all year! Yay!
Heather | girlichef says
I’m feeling the raspberry love right alongside you. I made a dish with raspberries last week – and that beautiful color is all I need to make me happy in the middle of this frozen tundra! This sounds perfect.
Andi @ The Weary Chef says
Tonia, you outdid yourself on these photos. Gorgeous!! I need to make this and pour it over chocolate ice cream ASAP.
Faith (An Edible Mosaic) says
This sounds perfect – I’d love it as a topping for yogurt!
Julie @ Tastes of Lizzy T says
Raspberry is my favorite fruit. I’ve pinned this to try. Looks perfect, Tonia!