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.
- 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.
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- 2 1/2 teaspoon cornstarch
- 3 tablespoon sugar
- 1/3 cup water
- 12 ounces frozen raspberries, thawed
- 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.
- 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.
This recipe was published earlier and update in February 2021 with new process photos and tips.