Description
This easy raspberry sauce recipe creates a luscious, sweet-tart topping perfect for drizzling over desserts like ice cream, pancakes, or cheesecake. Made with frozen unsweetened raspberries, sugar, and a touch of vanilla and butter, this sauce thickens up beautifully with cornstarch, offering a fresh, homemade flavor with minimal effort.
Ingredients
Scale
Fruit Base
- 12 ounces frozen unsweetened raspberries (about 2 to 2 ½ cups), divided
Sauce Ingredients
- 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 Base Ingredients: In a small saucepan over medium heat, stir together 1 ½ cups of raspberries, granulated sugar, and ½ cup water until the sugar is fully dissolved. Bring this mixture to a boil, stirring frequently to prevent burning.
- Prepare Cornstarch Slurry: While the raspberry mixture heats, in a small cup, combine 2 teaspoons of cornstarch with 2 tablespoons of water. Stir well until fully mixed to create a slurry.
- Thicken Sauce: Pour the cornstarch slurry into the boiling raspberry mixture. Continue to stir and boil over medium-low heat for approximately 4 minutes or until the sauce has thickened to a slightly syrupy consistency.
- Add Flavor and Finish: Remove the pan from the heat. Stir in the vanilla extract and 1 tablespoon of salted butter, mixing until the butter has completely melted to enrich the sauce.
- Cool and Add Remaining Raspberries: Let the sauce cool for about 15 minutes. Then, gently fold in the remaining raspberries (about ½ cup) and stir to combine. Allow the sauce to cool to room temperature before serving.
- Serve: Drizzle the raspberry sauce over your favorite desserts such as ice cream, pancakes, waffles, or cheesecake, and enjoy.
Notes
- Use frozen unsweetened raspberries to ensure the sauce has natural tartness and a vibrant color.
- The cornstarch slurry is essential for thickening the sauce without adding heaviness.
- If you prefer a smoother sauce, strain the mixture before adding the remaining whole raspberries.
- The sauce can be stored in an airtight container in the refrigerator for up to 5 days.
- To serve warm, gently reheat the sauce on the stovetop before drizzling.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 11g
- Sodium: 25mg
- Fat: 0.7g
- Saturated Fat: 0.4g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1.5g
- Protein: 0.2g
- Cholesterol: 5mg
