Description
This Easy Raspberry Sauce Recipe is a quick and versatile fruit topping made with frozen raspberries, sugar, and a touch of vanilla. Perfect for enhancing desserts such as ice cream, cheesecake, pancakes, or yogurt, this homemade sauce is both sweet and tangy with a luscious, thickened consistency achieved by cooking with cornstarch and butter.
Ingredients
Scale
Raspberry Sauce Base
- 12 ounces frozen unsweetened raspberries (about 2 to 2 ½ cups), divided
- 3/4 cup granulated sugar
- 1/2 cup water
Thickening Mixture
- 2 teaspoons cornstarch
- 2 tablespoons water
Finishing Touches
- 1/2 teaspoon vanilla extract
- 1 tablespoon salted butter
Instructions
- Combine Raspberries, Sugar, and Water: In a small saucepan over medium heat, stir together 1 ½ cups of frozen raspberries, granulated sugar, and 1/2 cup water until the sugar is fully dissolved. Bring the mixture to a boil while stirring frequently to prevent burning.
- Prepare and Add Cornstarch Slurry: In a separate small cup, mix 2 teaspoons of cornstarch with 2 tablespoons of water until smooth. Pour this slurry into the boiling raspberry mixture carefully and stir continuously. Maintain a medium-low heat and boil the sauce for about 4 minutes, or until it thickens slightly, stirring often.
- Add Vanilla and Butter: Remove the saucepan from heat. Stir in 1/2 teaspoon vanilla extract and 1 tablespoon salted butter until the butter is completely melted and fully incorporated, giving the sauce a rich and glossy finish.
- Cool and Add Remaining Raspberries: Allow the raspberry sauce to cool for 15 minutes. Then, fold in the remaining raspberries to add texture and freshness to the sauce.
- Serve: Let the sauce cool to room temperature. Serve over your favorite desserts such as ice cream, pancakes, or cheesecake for a delicious fruity topping.
Notes
- This sauce can be stored in an airtight container in the refrigerator for up to one week.
- Use fresh raspberries instead of frozen if available, adjusting cook time since fresh raspberries release less liquid.
- For a seedless sauce, strain the sauce through a fine mesh sieve after cooking.
- Adjust sugar to taste depending on the natural sweetness of your raspberries.
- Add a squeeze of lemon juice for extra brightness if desired.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 40
- Sugar: 8g
- Sodium: 30mg
- Fat: 1.5g
- Saturated Fat: 1g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 0.2g
- Cholesterol: 3mg
