Homemade Raspberry Sauce is amazing for all of your desserts and baked goods! It is made with frozen raspberries (or fresh) and is done in 10 minutes!
Try it on ice cream, cheesecake, cakes and cookies, pancakes, waffles, fresh breads and rolls! It is smooth, sweet and tart and amazing! Perfect for all of your holiday desserts!
The Raspberries for the Sauce
Homemade Raspberry Sauce is made with frozen raspberries which means this can be made year round! You don’t have to wait for fresh raspberries to be in season at your store!
You can certainly use fresh raspberries, but this sauce is amazing either way!
If using frozen raspberries they need to thawed! If using fresh, make your sure your rinse them!
THE SEEDS! I like my Raspberry Sauce, smooth, sweet and tangy! Which means no seeds allowed! If you like seeds in your sauce, don’t worry about trying to get rid of them!
Making the Sauce
To make Homemade Raspberry Sauce you need the juice! This requires squishing them!
You will need a bowl to squish the raspberries in.
For a smooth sauce without seeds I use a mesh sieve. This allows the raspberry juices to fall into my bowl and the seeds are left behind! A strainer with tiny holes may work as long as the holes are smaller than raspberry seeds.
Just place the sieve over your bowl and squish away. The juice will fall below in the bowl and the seeds will stay in the sieve.
If you don’t mind if seeds are in your sauce, skip the step with the sieve/strainer! Just squish your raspberries so you have the juice!
Next, heat the sugar, cold water and cornstarch in a small sauce pan over medium high heat. Let it come to a boil and add your raspberry juice.
Stir it just until everything is incorporated, (it should thicken right away). Pull it off the heat.
Serving Raspberry Sauce
The Raspberry Sauce (made with frozen raspberries) is tart, sweet. smooth, and the perfect consistency and perfect for your sweet tooth!
The result was a Perfect Raspberry Sauce!!! Serve it as a topping for an ice cream sundae (plain vanilla ice cream with this sauce is perfection), banana splits, cheesecake topping, a topping for a brownie sundae, a mix in for a fruit dip or yogurt, or served over fresh waffles! It’s so delicious you may find yourself eating it with a spoon!
This recipe made just a little over a cup and was absolutely delicious! The perfect balance between tart and sweet!
You can serve this raspberry sauce warm or cold and it will stay fresh in your fridge for up to a week!
Hope you enjoy!
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The Perfect Rasberry Sauce
- 12 oz frozen raspberries, thawed fresh works great too
- 1/2 cup cold water
- 3 1/2 tbsp sugar
- 3 1/4 tsp cornstarch
- Using a mesh sieve over a bowl, squish the raspberries so the juice falls in to the bowl and the seeds are left in the sieve. You should end up with about 3/4 cup of seedless raspberry juice (a little less if fine!)
- In a small saucepan, mix in the cold water,sugar and cornstarch. Once its mixed well, place on the stove over medium-high heat and bring to a boil. Once it reaches a boil, let it boil just until it starts to thicken. Add your raspberry juice into the thickened mixture, and mix well.
- Pull off the heat, stir it a few more times, and serve. You can also serve this cold.
- Store in the fridge for up to a week.
- Serve with your favorite sweet treats like ice cream sundaes, borwnie sundaes, cheesecake, fruit dips, yogurts, waffles or any other sweet treat!