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This quick and easy homemade raspberry sauce recipe is made in only 10 minutes! It is a great topping for cheesecake, ice cream, oatmeal and more.
Homemade sauce is quick and easy to make. It tastes better than anything you buy at the store and it makes a great topping. Use raspberry sauce for cheesecake, yogurt, french toast or a scoop of vanilla ice cream.
Grab three ingredients and take only ten minutes to make this subtly sweet dessert topping!
Ingredients You Need
This recipe requires only 3 ingredients!
- Raspberries: Frozen or fresh raspberries work.
- Sugar: To sweeten the sauce. It also helps thicken the sauce.
- Cornstarch: This helps to thicken the sauce.
Steps to Make Raspberry Sauce
- Add the cornstarch, sugar and water to a small saucepan.
- Add the thawed raspberries and heat over medium heat.
- Stir the mixture constantly until it boils.
- Once boiling, cook and stir for one additional minute.
- Strain the sauce through a fine mesh strainer place over a bowl.
- Transfer to a jar and store in the refrigerator.
Expert Tips
- Thicken the sauce: Use cornstarch to thicken the sauce. The sugar also helps thicken and sweeten the sauce. If you want a thicker sauce, you can add additional cornstarch.
- Straining the Seeds: You can leave the seeds if you don’t mind the seeds in the sauce. Otherwise, for a smooth sauce, use a fine mesh sieve to strain the seeds.
Storage: Homemade raspberry sauce lasts in the fridge for up to to one week. We don’t recommend freezing the sauce as it’s made with cornstarch and will turn spongy when frozen.
This sauce is also known as raspberry coulis. Serve it warm or cold. It is the perfection addition to yogurt, oatmeal, cake, cheesecake and more. Drizzle it over your favorite dessert recipes for additional color and flavor.
Serving Suggestions
Raspberry Sauce
Ingredients
- 2 1/2 teaspoon cornstarch
- 3 tablespoon sugar
- 1/3 cup water
- 12 ounces frozen raspberries, thawed
Instructions
- In a small saucepan, combine the cornstarch, sugar and water. Add the raspberries and cook over medium heat. Stir constantly until the mixture boils. Once boiling, cook and stir for one additional minute.
- Strain the sauce through a fine mesh sieve placed over a bowl to remove seeds. The sauce can be served warm or cold. Store in the refrigerator for up to one week.
Notes
- Raspberries: You can use fresh raspberries instead of frozen, if desired.
- Store the sauce in a sealed container in the fridge for up to 1 week. A mason jar works great for storage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was published earlier and update in February 2021 with new process photos and tips.
This is delicious!! I made this today for our Thanksgiving Cheesecake!!
I made this today–very yummy! I am serving it over a white chocolate cheesecake.
I’m a keener for fresh berries,so can I use
fresh?
Hi, Susan! Yes, you can use fresh berries for this recipe. Enjoy.
I made a healthy-ish cheesecake earlier today and needed something tasty for garnish. I thought I would give this sauce a try because I love how it has lower sugar than many fruit toppings and can be topped on many dishes. I just finished making it and let me tell you, I KNOW it will be delicious on my cheesecake tonight! Thanks for the recipe!
Thank you so much for your sweet comment, Emma! I am so glad you loved it. Enjoy your cheesecake!
Can I swirl it into my cheesecake ?
Yes, it should work great for that. I hope you enjoy!
Do you think I could add this to a buttercream frosting for cupcakes??
Hi, Michelle! I have never tried it myself but I don’t see why you couldn’t I would just add a little at a time while you are mixing the frosting. They mix on high speed to fully incorporate.
Thank you! This sauce was delicious! I used it to make Lemon Mousse Raspberry Shooters.
I am so glad to hear that you loved it, Tyress! Lemon Mousse Raspbery Shooters sound amazing!
What would the equivalent be for fresh raspberries? I don’t know how many cups are in 12 oz of frozen raspberries…I have many raspberry bushes and lots picked right now so I was looking for recipes and yours looks delicious.
Hi, Julie! 12 oz frozen berries is approximately equal to 3 cups fresh raspberries. I’m so jealous of all of your fresh berries! Enjoy!
Thanks, Ashley. Brain must be tired today lol I know it can be frozen and sure I can make it with clear gel or no thickener for thinner sauce and can. I can a lot of stuff and give for gifts, and raspberries are very cheap right now. Just froze 12 6 oz containers.
have you ever frozen this, or canned(know Iwould have to use clear gel instead of cornstarch if I canned)
Hi Luci, I have never frozen or canned this sauce. I usually make it fresh and store it in the refrigerator for up to a week. Enjoy!
Made this sauce exactly as the recipe said and it was very good. Came together in no time. Put it over pancakes. Delicious. The sauce was a bit tart and the pancakes were sweet so it was the perfect combo. Thanks for the recipe. Will definitely be making again.
Hi Briana! I am so glad to hear that you loved the sauce!