This easy raspberry sauce is so versatile & quick to make! Just 2 ingredients & 10 minutes to a thick, glossy topping that’s great on just about anything!
Today I am bringing you an easy recipe that is so incredibly versatile: Raspberry Sauce!
Aka: raspberry coulis, this simple topping will elevate all your desserts to the next level. It’s great on everything from cheesecake to ice cream to cake to breakfast dishes like French toast or waffles.
It whips up in just about 10 minutes and you only need 2 ingredients to make it.
It’s a beautiful, brilliant jewel-red, fruity, tangy and a little sweet.
Let’s dive right in!
HOW TO MAKE RASPBERRY SAUCE
You are going to love how easy and quickly this versatile sauce comes together!
And it only takes 2 simple ingredients:
- Raspberries, and
You can use fresh OR frozen raspberries for this recipe. Since they’re so convenient, I decided to use frozen here.
Just chuck the berries and sugar into a small, heavy-bottomed pot, and cook it over low heat, stirring occasionally to make sure it doesn’t burn on the bottom.
It doesn’t take long before the juices start to run and things start to look syrup-y.
After the sauce has simmered for about 10 minutes, it should be just right. Not too thick, not too thin.
If you have any trouble with this, check out the info below, under the heading “How to Thicken Raspberry Sauce.”
This last step is totally optional, but if you like your raspberry sauce satiny-smooth, I highly recommend it!
Pour the mixture through a fine-mesh strainer, into a heat-safe bowl. Then use the back of a ladle to push it through, discarding the seeds and reserving the sweet, fruity puree.
WHAT TO PUT THIS RASPBERRY SAUCE ON
This is a great way to top so many different things!
Try drizzling it over:
- cheesecake (vanilla cheesecake OR chocolate cheesecake)
- ice cream (vanilla ice cream OR chocolate ice cream)
- French toast
- cake (vanilla cake OR chocolate cake OR white cake)
- or even on savory dishes like meat or chicken.
IS THIS RASPBERRY SAUCE GLUTEN-FREE?
This sauce is 100% gluten-free, has no eggs, and is also dairy-free and vegan. So everyone can enjoy it!
HOW TO THICKEN RASPBERRY SAUCE
After about 10 minutes on the stove, this sauce will have thickened up nicely. You don’t need to add anything additional (like cornstarch or flour) to make it thicker.
If it seems a little runnier than you’d like, just allow it to simmer a little longer and reduce. The moisture will evaporate into steam and cook off, leaving a thicker, tighter sauce.
If it’s too thick for your taste, just stir in a little water to loosen it up.
As it cools, it will become even thicker, so keep that in mind! If you don’t like the consistency after it’s cooled, you can pop it back on the stove and cook it some more to thicken it, or stir in a little warm water to thin it back out.
HOW LONG DOES RASPBERRY SAUCE KEEP?
This is a great make-ahead recipe, and it will keep a good long time, depending upon how you store it.
IN THE REFRIGERATOR
Place this coulis in a small jar or airtight container, and it should last in the fridge for about a week or two.
IN THE FREEZER
Pour this sauce into an airtight container, and it should last in the freezer for about 6 to 8 months.
When you’re ready to use it, allow it to thaw in the fridge until it reaches a pourable consistency.
HOW TO CAN RASPBERRY SAUCE
If you REALLY want this to last a long time, think about canning it!
Put it in a sterilized jar, pop on a fresh lid, and submerge it in boiling water for 10 minutes. As the jar cools, you’ll notice the little button on top sucks down. This is how you know it’s sealed tight!
Properly canned and processed jars of raspberry sauce will keep at room temperature for around 2 years.
Once it’s been opened, stash it in the fridge and you should get a few months out of it.
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- 2 cups (240 g) raspberries, , fresh or frozen
- 1/3 cup (66.67 g) granulated sugar
- Place the raspberries and sugar in a small pot and cook over low heat for 10 minutes, or until syrupy.
- Pour the sauce through a fine-mesh strainer, pushing with the back of a ladle to remove the seeds.
Thanks so much for sharing. I’m going to try this with some frozen blackberries!!!
Hello. Can this be used as filling for cake? Ot it would be too thin?
Thank you so much for your simple basic raspberry sauce recipe. I love the fact that it is basic without other add -in’s. I’m going out right now to pick my wonderful Adirondack Wild Raspberries growing around my yard and making this. I “happened” on your site, luckily, and can tell I’m hooked. Also appreciated the different methods of handling it.I’m canning mine for grandkid’s Christmas gifts. Thanks again and now its time to pick!