Description
This Easy Raspberry Sauce Recipe is a simple, quick way to create a delicious, vibrant sauce perfect for topping desserts like ice cream, cheesecake, or pancakes. Made from frozen unsweetened raspberries, sugar, and a touch of vanilla and butter, this sauce combines fresh raspberry flavor with a smooth, slightly thickened texture that’s sure to impress.
Ingredients
Scale
Raspberry Mixture
- 12 ounces frozen unsweetened raspberries, divided (about 2 to 2 ½ cups)
- 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 and heat raspberries, sugar, and water: In a small saucepan over medium heat, stir together 1 ½ cups of the frozen raspberries, granulated sugar, and 1/2 cup water until the sugar dissolves. Continue heating the mixture until it reaches a boiling point, stirring frequently to prevent sticking and ensure even cooking.
- Prepare and add cornstarch slurry: In a small cup, mix the cornstarch with 2 tablespoons of water until smooth to create a slurry. Slowly pour this slurry into the boiling raspberry mixture, stirring continuously. Maintain a medium-low heat and allow the sauce to boil for about 4 minutes until it thickens to a slightly syrupy consistency.
- Add vanilla and butter: Remove the saucepan from the heat. Stir in the vanilla extract and the tablespoon of salted butter until the butter is fully melted and incorporated, enhancing the flavor and providing a silky texture.
- Cool and add remaining raspberries: Let the sauce cool for about 15 minutes. Then, gently fold in the remaining raspberries (about 1/2 cup) to add whole fruit pieces and texture. Allow the sauce to cool to room temperature before serving.
- Serve: Serve the raspberry sauce over your favorite desserts such as ice cream, pancakes, waffles, cheesecakes, or yogurt for a burst of fresh berry flavor.
Notes
- Using frozen raspberries is convenient and allows for year-round enjoyment of this sauce.
- For a smoother sauce, strain the mixture after cooking to remove seeds, if desired.
- This sauce can be stored in an airtight container in the refrigerator for up to one week.
- If you prefer a less sweet sauce, reduce the sugar slightly to taste.
- The added butter ensures a rich mouthfeel; however, it can be omitted for a dairy-free version.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 40
- Sugar: 9g
- Sodium: 30mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1.5g
- Protein: 0.2g
- Cholesterol: 2mg
