Raspberry sauce is the perfect topping for your next cheesecake, stack of pancakes, or bowl of ice cream. It's made with a handful of simple ingredients and turns out with a perfectly balanced sweet and tart flavor.
Homemade raspberry sauce is easier than you think to make from scratch. All you need are some fresh raspberries, sugar, vanilla, and cornstarch.
Sweet, tart, and filled with fresh berry flavor, this sauce only takes about ten minutes to cook on the stovetop. It can be made with fresh, in-season raspberries or frozen raspberries that have been thawed beforehand.
Ingredients and substitutions
- Raspberries - For this recipe, you'll need about 12 ounces (340g) of fresh raspberries. Frozen raspberries that have been thawed beforehand will also work.
- Sugar - The amount of granulated sugar needed will vary based on the tartness of your raspberries. I highly suggest preparing your sauce as written, doing a taste test, and adding more sugar as needed before removing it from the stovetop. Brown sugar can also be used for a deeper, caramelized flavor.
- Vanilla extract - Adds flavor to your sauce.
- Cornstarch - Added to thicken your sauce slightly.
Tips and tricks
How to remove seeds - Raspberries are filled with tiny, hard seeds. Straining those seeds from your sauce will give it a smooth consistency. To strain your sauce, you'll need a fine mesh strainer, or sieve. Gently pour your cooked sauce into a fine mesh sieve that's been placed over a bowl. Use a rubber spatula to gently stir and press your sauce through the sieve.
Strain again, if needed - If desired, rinse your sieve and strain your sauce once more to catch any remaining seeds (a few are likely to get through the first time).
Frequently asked questions
Raspberry sauce is incredibly versatile and can be added to just about any dessert imaginable. Here are a few of my favorite dishes to garnish with raspberry sauce: mini cheesecakes, pancakes, waffles, angel food cake, chocolate cake, french toast, lemon mousse, breakfast smoothie, overnight oats, ice cream, or panna cotta.
Yes, fresh raspberries can be substituted with frozen raspberries that have been thawed beforehand. Thawed raspberries and any juices can go into the pan - no need to strain.
Raspberry sauce will keep for up to 7 days in a sealed container in the refrigerator.
You can also freeze leftover sauce for up to six months (or more) in a tightly sealed, freezer-safe container.
Raspberry Sauce for Cheesecake
- 12 ounces (341 g) raspberries
- ¼ cup (50 g) granulated sugar, *
- ¼ cup (57 g) water
- 2 teaspoons cornstarch
- ½ teaspoon vanilla extract
- In a saucepan over medium heat, add raspberries, sugar, water, and cornstarch. Stir to combine.
- Bring to a boil. Reduce heat to medium-low and gently mash the berries with a spoon as your sauce cooks. Cook sauce for 10-12 minutes, or until raspberries have broken down and sauce looks shiny. Remove from heat, add vanilla extract, and stir to combine.
- Arrange a fine mesh sieve over a bowl and pour your cooked sauce into the sieve, using a rubber spatula to gently press your sauce through the sieve. You should be left with a paste of mostly seeds - this can be discarded. If desired, rinse sieve and repeat to catch any remaining seeds.
- Sauce can be served warm or chilled over cheesecake, pancakes, ice cream, pound cake, and more.
- Fresh raspberries can be substituted with frozen raspberries that have been thawed beforehand. Thawed raspberries and any juices can go into the pan, no need to strain.
- * Depending on the tartness of your raspberries, you may want to add more sugar. Taste your sauce before removing from the heat and add more sugar as desired.
- Sauce will keep for up to a week in a sealed container in the refrigerator, or frozen for up to 6 months.