Description
This easy raspberry sauce recipe creates a luscious, sweet-tart topping perfect for desserts like ice cream, cheesecake, pancakes, or yogurt. Made with frozen raspberries, sugar, and a touch of vanilla and butter, it’s thickened with cornstarch for a smooth, glossy finish and enhanced with fresh raspberries for texture and color.
Ingredients
Scale
Raspberry Sauce
- 12 ounces frozen unsweetened raspberries (about 2 to 2 ½ cups), divided
- 3/4 cup granulated sugar
- 1/2 cup water
- 2 teaspoons cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 1/2 teaspoon vanilla extract
- 1 tablespoon salted butter
Instructions
- Cook Raspberries: In a small saucepan over medium heat, combine 1 ½ cups of the frozen raspberries with the granulated sugar and 1/2 cup water. Stir occasionally until the sugar dissolves and bring the mixture to a boil, continuing to stir to prevent sticking.
- Thicken Sauce: In a small cup, mix the cornstarch with 2 tablespoons of water until smooth to create a slurry. Slowly pour this into the boiling raspberry mixture, stirring constantly. Reduce the heat to medium low and allow it to simmer for about 4 minutes, or until the sauce has thickened slightly.
- Add Flavorings: Remove the saucepan from heat. Stir in the vanilla extract and the tablespoon of salted butter until the butter melts completely and is incorporated into the sauce, giving it a velvety texture.
- Cool and Add Fresh Raspberries: Let the sauce cool for approximately 15 minutes. Then fold in the remaining raspberries to add freshness and texture. Allow the sauce to cool to room temperature before serving.
- Serve: Spoon the raspberry sauce over your favorite desserts such as ice cream, pancakes, cheesecakes, or yogurt and enjoy.
Notes
- For a smoother sauce, you can strain the cooked raspberry mixture before adding the cornstarch slurry.
- If you prefer a less sweet sauce, reduce the sugar to 1/2 cup.
- This sauce can be stored in an airtight container in the refrigerator for up to 5 days.
- Reheat gently on the stovetop or in the microwave before serving.
- Adding the fresh raspberries at the end keeps them intact for a lovely look and burst of fresh flavor.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 13g
- Sodium: 40mg
- Fat: 1.5g
- Saturated Fat: 1g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1.5g
- Protein: 0.2g
- Cholesterol: 5mg
