Raspberry Sauce
This easy raspberry sauce is so versatile and quick to make! With only two ingredients and 10 minutes, you’ll have a thick, glossy topping that’s great on almost 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 favorite desserts to the next level. It’s great on everything from cheesecake to ice cream, cake to breakfast dishes like French toast or waffles.
It whips up in 10 minutes, and you only need two ingredients to make it.
It’s a beautiful, brilliant jewel-red, fruity, and tangy, with the perfect amount of sweetness.
Let’s dive right in!
Table of Contents
- Why you’ll love this recipe
- Ingredients and notes
- How to make raspberry sauce
- Recipe FAQ’s
- How to serve
- How to store and keep
- A few more of my favorite topping recipes
Why you’ll love this recipe
Elevates your desserts: Making homemade raspberry sauce can elevate your desserts by adding a burst of flavor, a pop of color, and a personal touch that store-bought alternatives can’t match.
Fresh and natural ingredients: This delicious raspberry sauce allows you to use fresh, ripe raspberries without any additives or preservatives, ensuring a pure and natural taste in your desserts.
Customizable flavor: You have control over the sweetness and tartness of the sauce. You can adjust the amount of sugar to your own taste preferences.
Versatile: This fresh raspberry sauce recipe is incredibly versatile. You can drizzle it over cakes, ice cream, pancakes, waffles, yogurt, cheesecake, and more, enhancing the flavors and making your desserts more visually appealing.
Beautiful color: The vibrant red color of raspberry sauce adds an eye-catching element to your desserts, making them look more enticing.
Simple ingredients: It doesn’t get any easier than a two-ingredient recipe. Make this sauce in the summer with fresh raspberries, or make it in the winter with frozen raspberries. Add some granulated sugar, and you have a spectacular dessert sauce for special occasions.
Ingredients and notes
Raspberries: You can use fresh OR frozen raspberries for this recipe. Since they’re so convenient, I decided to use frozen here.
Sugar: I recommend using regular granulated white sugar with this recipe.
Other types of sugars, such as brown sugar or coconut sugar, will interfere with the color of the raspberries giving your sauce a brownish tinge.
Lemon Juice (optional): adds a hint of flavor and helps preserve the color.
How to make raspberry sauce
This easy recipe comes together in just 3 simple steps!
Step 1: Cook the fruit & sugar
Place the berries and sugar in a small heavy-bottomed pot and cook over low heat.
Stir the mixture every so often to make sure it doesn’t burn on the bottom.
It doesn’t take long before the juices start to run, and things begin to look syrupy.
This usually happens at around the 10-minute mark, depending on how powerful your stove is.
Not too thick, not too thin. When it coats the back of a spoon it is ready.
Step 2: Strain out the seeds
This last step is optional, but if you like a satiny smooth sauce, I highly recommend it!
Pour the mixture through a fine mesh sieve into a heat-safe bowl. Then use the back of a ladle to push it through, discarding the raspberry seeds and reserving the sweet, fruity puree.
Step 3: “Season”
Give your raspberry sauce a taste and add lemon juice to brighten the flavor, if you think it needs it.
Transfer the strained sauce to an airtight container to store, or use immediately.
Recipe FAQ’s
This sauce is 100% gluten-free, has no eggs, and is dairy-free and vegan.
So everyone can enjoy it!
This sauce thickens nicely after about 10 minutes on the stove. You don’t need to add anything additional (like a cornstarch slurry) to make it thicker.
If it seems a little runnier than you’d like, allow it to simmer a little longer and reduce. The moisture evaporates into steam and cooks off, leaving a thicker, tighter sauce.
If it’s too thick for your taste, stir in a little water to loosen it up.
It will become even thicker as it cools, so keep that in mind! If you don’t like the consistency after it’s cooled, 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 to serve
This dessert sauce is a great way to enhance many different types of desserts. You can incorporate it into your favorite desserts in so many different ways!
Try drizzling it over:
- angel food cake
- pound cake
- cheesecake (vanilla cheesecake or chocolate cheesecake)
- on a bowl of ice cream (vanilla ice cream or chocolate ice cream)
- pancakes
- French toast
- waffles
- cake (vanilla cake or chocolate cake, or white cake)
- Or even on savory dishes like meat or chicken.
How to store and keep
This is a great make-ahead recipe, and it will keep a good long time, depending upon how you store it.
Refrigerate: Place this coulis in a small jar or airtight container, and it should last in the fridge for about a week or two.
Freezer: Pour this sauce into an airtight freezer-safe container. 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.
Canning: If you want this to last a really 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 raspberry sauce jars can be kept at room temperature for around two years.
However, once it’s been opened, store it in the fridge; you should get a few months out of it.
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A few more of my favorite topping recipes
Raspberry Sauce
Ingredients
- 2 cups (240 g) raspberries, , fresh or frozen
- 1/3 cup (66.67 g) granulated sugar
- lemon juice , to taste (optional)
Instructions
- 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.
- Season with lemon juice, if desired.
Notes
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?
Thanks
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!