Description
This easy raspberry sauce recipe is a quick and delicious way to elevate your desserts with a fresh, fruity topping. Made from frozen unsweetened raspberries, sugar, and a hint of vanilla, this sauce is thickened with cornstarch for the perfect texture. Serve it warm or cooled over ice cream, pancakes, cheesecake, or any dessert needing a burst of berry flavor.
Ingredients
Scale
Main Ingredients
- 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
- Combine initial ingredients: In a small saucepan over medium heat, stir together 1 ½ cups of frozen raspberries, granulated sugar, and 1/2 cup water until the sugar has dissolved. Heat the mixture until it reaches a boil, stirring frequently to prevent sticking and ensure even cooking.
- Make cornstarch slurry and thicken sauce: In a small cup, mix 2 teaspoons of cornstarch with 2 tablespoons of water until smooth. Pour this slurry into the boiling raspberry mixture, then stir and continue boiling over medium-low heat for about 4 minutes or until the sauce thickens slightly, becoming glossy and coating the back of a spoon.
- Finish with vanilla and butter: Remove the saucepan from heat. Stir in 1/2 teaspoon vanilla extract and 1 tablespoon salted butter until the butter fully melts into the sauce, adding richness and a smooth texture.
- Cool and add remaining raspberries: Allow the sauce to cool for 15 minutes. Then gently fold in the remaining raspberries. Let the sauce cool to room temperature before serving to enjoy the fresh whole berries along with the smooth sauce.
- Serve: Spoon the raspberry sauce over your favorite dessert such as cheesecake, ice cream, pancakes, or pound cake for a delightful fruity topping.
Notes
- You can use fresh raspberries if available; adjust cooking time slightly as fresh berries may release more juice.
- This sauce can be stored in an airtight container in the refrigerator for up to 5 days.
- For a thinner sauce, reduce the cornstarch amount slightly or add more water to the slurry.
- Make sure to stir constantly after adding the cornstarch slurry to avoid lumps or burning.
- If you prefer a seedless sauce, strain the mixture through a fine sieve before adding the butter.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 55
- Sugar: 12g
- Sodium: 30mg
- Fat: 1g
- Saturated Fat: 0.6g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1.5g
- Protein: 0.1g
- Cholesterol: 3mg
