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The Best Raspberry Sauce Recipe (Quick & Easy)

The Best Raspberry Sauce Recipe (Quick & Easy)

A bright, glossy raspberry sauce made on the stovetop with fresh or frozen berries, sugar, lemon juice, and a quick cornstarch slurry. Serve it warm or chilled over desserts, breakfast favorites, yogurt, or whipped cream.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Raspberry Sauce
  • 12 ounces (340 g) Fresh or frozen raspberries
  • 1/2 cup (100 g) Granulated sugar
  • 1 tablespoon (15 ml) Lemon juice
Thickener
  • 1 tablespoon (8 g) Cornstarch
  • 2 tablespoons (30 ml) Cold water
Flavoring
  • 1 teaspoon Vanilla extract, optional

Method
 

Step-by-Step
  1. Put the raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5 to 8 minutes, stirring occasionally, until the berries release their juices and begin to break down.
  2. In a small bowl, stir the cornstarch and cold water together until completely smooth. This slurry prevents lumps from forming in the sauce.
  3. Stir the cornstarch slurry into the simmering raspberry mixture. Continue cooking for 1 to 2 minutes, stirring constantly, until the sauce is glossy and thickened.
  4. Remove the saucepan from the heat and stir in the vanilla extract, if using. For a smooth sauce, press the warm mixture through a fine-mesh strainer; leave it unstrained for a rustic texture.
  5. Cool the sauce slightly before serving. It will thicken further as it cools.

Notes

Strain the sauce while it is still warm because it passes through the sieve more easily. Frozen raspberries can be used without thawing and may need an extra minute or two because they often release more liquid. Store leftover sauce covered in the refrigerator and stir before serving.