Raspberry Sauce

8 servings
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes

Raspberry Sauce is a sweet and tart dessert sauce made with real raspberries, sugar, water, and cornstarch. Make it in under 10 minutes!

Easy, 4-ingredient Raspberry Sauce makes the perfect finishing touch for your favorite Dessert Recipes. Add it over French Vanilla Ice Cream or No-Bake Cheesecake for a sweet and tart addition to the creamy desserts. 

Sabrina’s Raspberry Sauce Recipe

You can make this flavorful sauce in just a few easy steps, and you’re sure to love the results! All you need for delicious Raspberry sauce is a mixture of sugar, water, and cornstarch. Prepare that base mixture in the saucepan, then add fresh or frozen raspberries to cook into the thick and sweet sauce. 

After cooking for a few minutes, you’ll have a sweet, fresh-flavored berry sauce perfect for topping cakes, brownies, ice cream, and other popular dessert recipes. You could even use it as a filling for layered cakes or brownies. Or slather the sauce over some toast for a sweet breakfast treat. 

This recipe is quite similar to our popular Strawberry Sauce because there are chunks of real berries remaining in the recipe. If you prefer seedless sauce without the fruit chunks, you can always run this recipe through a mesh strainer before serving. 

Raspberry Sauce Ingredients in prep bowls

Ingredients

  • Sugar: Use 1 cup white sugar to sweeten the berry sauce. As you cook the mixture, the sugar will dissolve into the water and fruit juice. It helps to flavor and thicken the sauce into a syrupy consistency.
  • Cornstarch: Add 3 tablespoons of cornstarch along with the water. The cornstarch thickens the sauce, so it’s not runny. 
  • Water: You’ll use equal parts cornstarch and water to make a cornstarch slurry at the base of this simple sauce recipe. 
  • Raspberries: Lastly, add the real raspberries. As the raspberries cook down, the berries soften and release juice to make a delicious red sauce. Be sure to rinse and dry the raspberries before cooking to remove any dirt or pesticides from the outside of the berries. 

Kitchen Tools & Equipment

  • Medium saucepan: You don’t need a lot of equipment for this recipe. But you will need a sturdy saucepan to cook the raspberry sauce in. 
  • Whisk: Use a wooden spoon or heatproof whisk to mix the sauce ingredients into a cohesive mixture as they simmer on the stovetop. 

How to Make

Time needed: 10 minutes.

  1. Prepare Sugar Mixture

    Add the water, granulated sugar, and cornstarch to a medium saucepan. Whisk the ingredients well and turn the stovetop to medium heat.Raspberry Sauce sugar melting in pan and berries in bowl

  2. Cook Raspberries

    Add in raspberries and bring to a simmer. Continue to cook for 2 minutes. This will cook down the berries and release the fruit juice to make a rich sauce.Raspberry Sauce berries in pan before cooking

  3. Cool and Serve

    Remove from heat and let the Raspberry Sauce cool completely before serving. You can spoon the sauce directly from the pan over your dessert or pour it into a shallow bowl or sauce pitcher to serve with your dessert recipe. Raspberry Sauce finished in pan

Can Raspberry Sauce be made ahead of time?

Yes! This berry sauce is best served cool, and it can last in the fridge for up to 1 week. So it’s a great option to make in advance and then store until you have a dessert dish you want to use it on. Cook the berries with the sugar and cornstarch mixture as usual. Then, wait for the sauce to cool before pouring it into a mason jar or another airtight container to store in the fridge for later. 

Nutritional Facts

Nutrition Facts
Raspberry Sauce
Amount Per Serving
Calories 130 Calories from Fat 4
% Daily Value*
Fat 0.4g1%
Saturated Fat 0.01g0%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.03g
Sodium 1mg0%
Potassium 65mg2%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 27g30%
Protein 1g2%
Vitamin A 14IU0%
Vitamin C 11mg13%
Calcium 11mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Cooking Raspberry Sauce Tips & Tricks

Achieve the perfect texture and flavor for your Raspberry Sauce with these helpful tips!

  1. Mix ingredients thoroughly
    • Be sure to completely mix together the simple ingredients. This is important to make sure that the sugar is evenly distributed throughout the sauce and that the cornstarch blends into the mixture. 
  2. Add more water if needed
    • Depending on how much water is in your berries, the sauce may turn out thicker than you want. You can always mix in an extra tablespoon of water at a time to get the consistency you want for homemade Raspberry Sauce.

What to Pair With Raspberry Sauce

Cakes: There are many different desserts that this raspberry topping can add a bright, sweet, fruity flavor to. Spoon Raspberry Sauce over Homemade Cheesecake, Angel Food Cake, Chocolate Cake, or Pound Cake. 

Ice Cream: Raspberry Sauce also makes the perfect topping for ice cream. Vanilla Ice Cream is a classic choice, but you can also get more creative by adding it to Chocolate or Peach Ice Cream

How to Store Raspberry Sauce

Store: Wait for the Raspberry Sauce to completely cool. Then, use a funnel to pour it from the saucepan into a mason jar or another airtight container for storage. Kept sealed, the Raspberry Sauce recipe can stay good in the fridge for up to 1 week. 

Serve: You can serve the leftover sauce chilled or let it come back to room temperature before spooning over your favorite dessert recipe. 

Freeze: You can also freeze this recipe for up to 3 months. Transfer the sauce to a freezer-safe airtight container with enough headspace to expand. When you’re ready to serve, let it defrost in the fridge overnight, and remix the sauce in case of any separation. 

Ideas to Serve Raspberry Sauce

Let the sauce completely cool, then spoon a serving of the red berry sauce over a slice of cheesecake or other dessert recipe. Add fresh raspberries and a fresh mint leaf or lemon zest to garnish. 

Frequent Questions

Can you use frozen raspberries?

Yes, you can make this sauce recipe with fresh raspberries or frozen raspberries. Frozen raspberries are an especially great option if you want to make this dessert topping when the berries are out of season. You’ll add the frozen berries to the sugar and cornstarch mixture the same way you do fresh, it just takes a bit more time to cook. 

Is Raspberry Sauce the same as Raspberry Coulis?

Raspberry sauce is a broad term that could refer to a variety of different raspberry mixtures. But coulis specifically refers to a thin, pureed vegetable or fruit sauce. This Raspberry Sauce recipe is more thick, with real berry chunks in the mixture. 

Can I use other kinds of fruit in the sauce?

Absolutely! You can follow the same basic steps to cook down other types of berries and fruit to make a sweet and delicious dessert sauce. Scroll to the variations section for more flavor inspiration. 

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Raspberry Sauce

Raspberry Sauce is a sweet and tart dessert sauce made with real raspberries, sugar, water, and cornstarch. Make it in under 10 minutes!
Yield 8 servings
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 12 ounces raspberries

Instructions

  • In a medium saucepan add water, sugar and cornstarch.
  • Whisk well, then turn heat on to medium.
  • Add in raspberries and bring to a simmer.
  • Cook for 2 minutes, remove from heat and let cool completely.

Nutrition

Calories: 130kcal | Carbohydrates: 33g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 65mg | Fiber: 3g | Sugar: 27g | Vitamin A: 14IU | Vitamin C: 11mg | Calcium: 11mg | Iron: 0.3mg

Raspberry Sauce Variations

Smooth Raspberry Sauce: If you don’t like fruit pieces in your sauce and prefer a smooth sauce, then you can strain the Raspberry Sauce before serving. Place a fine mesh sieve over a bowl. Then, pour the Raspberry Sauce through the sieve to remove seeds and clumps. You can press down on the berries to let as much of the juice out into the sauce as possible. You could also use a cheesecloth to strain the mixture or run the sauce through a food processor to smooth it out. 

Mixed berries: You can add to the raspberry mixture by incorporating different kinds of fresh berries. Try adding blueberries, pitted cherries, sliced strawberries, cranberries, or blackberries to the saucepan and cook the berry mixture down for a new variety of fruit topping. 

Lemon and Raspberry Sauce: You can enhance the natural flavors in the raspberry topping by mixing fresh lemon juice in the saucepan with the sugar and berry mixture. Finish the lemon and raspberry sauce with a touch of lemon zest for extra citrus flavor. You could do the same thing with orange juice and orange zest for another citrus option.

Flavor additions: There are lots of other mix-ins you could try to lightly alter this recipe. Try adding a hint of vanilla extract, a dash of salt, or even mixing in a little butter to enrich the Raspberry Sauce. 

More Dessert Topping Recipes

Raspberry Sauce spread on pie with spoon, recipe name across bottom

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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