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a piece of cheesecake on a plate with raspberry sauce on it

Raspberry Sauce

Drizzle this sauce on your favorite dishes and make them even better.
Course Spices, Sauces, and Seasonings
Cuisine American
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 4 servings
Calories 84kcal
Author Ashley C.


  • 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.


This recipe yields about 1 cup of sauce. Serving size varies and depends on what you use it for. For the purposes of nutritional calculation, we assume one cup of sauce yields 4 servings.
  • 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.


Serving: 0g | Calories: 84kcal | Carbohydrates: 20g | Protein: 0.8g | Fat: 0.5g | Saturated Fat: 0g | Sodium: 0.1mg | Potassium: 128mg | Fiber: 6g | Sugar: 13g