I just love raspberries. In fact, if I had to choose a favorite berry (which would be very, very hard), I’d probably choose raspberries. Since I find them so hard to resist, I usually end up with an abundance this time of year, and when I do, this Simple Raspberry Sauce is one of my favorite things to make.
Fresh raspberry sauce is delicious on so many things….cheesecake, ice cream, and chocolate cake, just to name a few. I love to stir some into a pitcher of lemonade for a refreshing summer drink.
It’s pretty good right from the spoon too! And it’s a delicious way to use up those raspberries that are a little too ripe to eat. You can also use frozen, thawed raspberries in this recipe.
The consistency and sweetness of your sauce will depend a lot on your raspberries–whether they’re fresh or frozen, and how ripe they are. So don’t be afraid to adjust the recipe slightly to get just the flavor you’re looking for.
You might need a little more sugar, for example. Although I like to keep my sauce on the tart side, since it usually accompanies something sweet.
This sauce will keep in the refrigerator for about a week, but if you’d like to keep it longer, it freezes well too. In fact, I often double or triple the recipe and keep some in the freezer.
It’s a wonderful taste of summer to have around during those dreary winter months. And since it goes well with so many things, you’ll never have trouble using it up!
Be sure to save this recipe to your favorite Pinterest board for later. It’s a wonderful way to enjoy that fresh raspberry flavor all year long!
Simple Raspberry Sauce
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- 4 cups fresh raspberries
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 2 teaspoons cornstarch + 1 tablespoon water
- Place raspberries, sugar and vanilla in a blender and process until smooth. Taste and adjust for sweetness, adding more sugar, if desired.
- Strain puree through a fine mesh sieve to remove seeds.
- In a small bowl, stir together the cornstarch and water. Pour the strained raspberry puree into a medium sauce pan, along with the cornstarch mixture and whisk to mix well.
- Bring the raspberry sauce to a boil over medium-high heat. Lower heat to medium and continue to simmer, stirring frequently, for an additional 5-7 minutes, until sauce is thickened.
- Cool completely. Store in a covered container in the refrigerator for up to one week, or freeze for up to 6 months.
Refrigerated sauce may become quite thick. Bring to room temperature before serving.
- Serving Size: 8
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Who Dished It Up First: This is an original recipe.