Simple Raspberry Sauce

This is a quick and easy way to turn fresh or frozen raspberries into a sweet sauce. Pair with your favourite desserts; like rich dark chocolate cake, warm crepes, or chocolate cups filled with lemon curd, cream and berries.

Baked by Alie Romano

Professional Baker and Recipe Developer

* Make sure to read the entire blog post. Every step matters, and I’ll provide helpful tips along the way!

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Here’s a simple raspberry sauce recipe you’ll want to keep around for the holidays or really day at that! It’s super easy to make and fancies up the simplest desserts. You can make it ahead to save you time and stress while preparing for all your holiday baking and cooking.

This raspberry sauce pairs nicely with so many desserts; like rich dark chocolate cake, warm crepes, and chocolate cups filled with lemon curd, cream and berries. It is also a nice addition for brunch foods like; waffles and pancakes, and parfaits with greek yogurt, yum!

I made my raspberry sauce with fresh raspberries but you could also use frozen raspberries if there aren’t any in season or readily available.

Simple Raspberry Sauce

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Author: Alie Romano
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Yield: 1 cup 1x
Category: Sauce
Cuisine: French

Ingredients

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1 pint fresh raspberries
1/4 cup sugar
2 tablespoons orange juice
1 tablespoon cornstarch
1 cup water

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Instructions

In a saucepan, whisk water and cornstarch together until blended.
Add raspberries, sugar, and orange juice, heat at medium high until blended (crushing raspberries as you blend).
Turn temperature to high and bring to boil, then simmer for about 5 minutes, stirring constantly until thickened (note: the sauce will thicken further as it cools).
Using a sieve separate the seeds and the juice, discard the seeds and store the sauce in a container or glass jar.
Serve warm or cold.

Notes

The raspberry sauce will last up to a week in the fridge.
If you like your sauces thicker add more cornstarch, approx. 1/2 tablespoon. Just make sure you are always blending cornstarch with a little water first, then add to your sauce.