Try this sauce as part of an ice cream sundae, yogurt, cottage cheese, pancakes, and a Ricotta breakfast parfait, or drizzle it over some pound cake, cheesecake, and plain vanilla bean ice Cream for a delicious and easy dessert.
Why you’ll love this recipe
Great way to use berries - Jellies, jams, and sauces are great ways to use seasonal produce that’s available in abundant quantity. Try my blueberry compote recipe and my easy plum jam recipe, and this raspberry sauce recipe. Freezer-friendly recipe - Store this sauce in the freezer for up to 3 months and use as needed. Make-ahead recipe - This is a great recipe to make ahead of time next time you’re entertaining.
Ingredient notes
Raspberries - Fresh or frozen raspberries are okay to use. Sugar - I like my sauce sweet, so I add granulated sugar. Salt - A small pinch of salt helps balance the other ingredients’ flavor. Cornstarch - This helps thicken the sauce and adds a nice gloss to it. Lemon - The lemon adds flavor and acts as a preservative thickening agent by releasing pectin.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
Add different flavors—Add vanilla, cinnamon, or ginger for some depth of flavor. Thicken the sauce - Use less water or cook longer to reduce the liquid in this recipe for a chunkier texture. Strain the sauce - Conversely, you can strain the sauce for a smoother texture and a pouring consistency. Use less sugar - If you want a slightly sour taste, cut the sugar in half in this recipe.
Step-by-step instructions
Expert Tips
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