Raspberry Sauce

This easy raspberry sauce uses just 7 ingredients and takes less than 15 minutes to prepare. Drizzle it over cheesecake, waffles, or brownie sundaes--or just enjoy by the spoonful!

Recipe includes a how-to video!

Course sauce

Cuisine American

Prep Time 5

Cook Time 8

Total Time 13

Servings servings (¼ cup each -- recipe makes 2 cups)

Calories 85kcal

Author Sam Merritt

Equipment

Medium-sized saucepan
Fine mesh strainer (optional)

Ingredients

12 oz (340 g) raspberries fresh or frozen (about 2 ½ cups)
½ cup (100 g) granulated sugar
¼ cup (60 ml) water
1 Tablespoon lemon juice
2 teaspoons cornstarch
⅛ teaspoon salt
1 Tablespoon (14 g) butter softened (salted or unsalted is fine) (optional)

Instructions

Combine raspberries water, sugar, lemon juice, cornstarch, and salt in a medium-sized saucepan over medium-low heat.
12 oz raspberries, ½ cup granulated sugar, ¼ cup water, 1 Tablespoon lemon juice, 2 teaspoons cornstarch, ⅛ teaspoon salt
Cook, stirring frequently, until berries release their juices and mixture becomes very liquidy.
Increase heat to medium and stir constantly, bring to a simmer.
Simmer, stirring constantly for about 1 minute, until berries are broken down, deeper in color, and the mixture is slightly thickened (it should coat the back of a spoon).
Remove from heat and immediately stir in butter.
1 Tablespoon butter
If you want a seedless sauce, pour immediately through a fine-mesh strainer and discard seeds.
Allow to cool to room temperature, then pour into a container, cover, and refrigerate until ready to use.

Video

Notes

Storing

Store in an airtight container in the refrigerator for up to a week.

Nutrition