Easy Raspberry Sauce

Redondo

This easy raspberry sauce is sweet, tangy, and ready in just 10 minutes. Whether drizzled over cheesecake or swirled into yogurt, it adds a vibrant homemade touch to any dish. Made with fresh or frozen raspberries and no complicated steps, it’s a kitchen essential you’ll return to again and again.

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Prep Time 2

Cook Time 8

Total Time 10

Servings: 8 tablespoons

Course: Breakfast, Dessert

Cuisine: American

Calories: 45

Ingredients Equipment Method Notes

Ingredients

1 Tbsp water
2 tsp cornstarch
3 cups fresh or frozen raspberries
1/4 cup granulated sugar
1 tsp fresh lemon juice
1/2 tsp vanilla extract (optional)

Equipment

small saucepan for cooking the sauce
Silicone spatula for stirring and mashing
fine mesh strainer for removing seeds if desired

Method

In a small bowl, whisk water and cornstarch together until smooth.
Add slurry, raspberries, sugar, and lemon juice to a small saucepan.
Cook over medium heat, stirring and mashing raspberries gently until bubbling.
Let boil for 3 minutes, stirring occasionally. Remove from heat and stir in vanilla if using.
Strain through a fine mesh sieve for a smooth sauce or leave chunky. Cool completely.

Notes

Store in the fridge up to 7 days or freeze for up to 3 months. Shake or stir before using. Sauce thickens as it cools, and can be reheated gently. Optional: Add 1/2 tsp vanilla after removing from heat for added depth.