This Easy Raspberry Sauce is perfect for everything from pancakes to cheesecake! It’s easy to make with just a few simple ingredients and you can use fresh or frozen raspberries!
Easy Raspberry Sauce Recipe
Raspberry sauce has always been one of my favorite toppings, especially on a yummy slice of cheesecake. The pop of fresh fruit flavor is just perfect! And this particular sauce is the perfect topping not only on cheesecake, but also pancakes, angel food cake or even with a slice of vanilla cake or chocolate cake.
There are so many things to love about this sauce:
- It’s seedless, so it’s nice and smooth.
- You only need a couple ingredients.
- It’s easy to make.
- You can use fresh or frozen raspberries. If you use frozen raspberries, you’ll just want to thaw them and pat them dry first.
How to Make Raspberry Sauce
To make this raspberry sauce, you’ll combine your raspberries, sugar and lemon juice (if using) in a large saucepan. Cook everything over medium heat and then when the raspberries begin to release their juices, smash them with your spoon or spatula.
Allow the sauce to continue to cook and boil over medium heat, until thickened, for about 10-15 minutes. The time can vary based on your particular stove, but look for it to have thickened and keep in mind that it will thicken more as it cools. The longer you cook it, the thicker it will get. If it ends up a little too thick, you can always add a touch of water to thin it back out.
Add the raspberry sauce to a food processor and puree it until smooth, then press it through a fine mesh sieve to remove the seeds. Let the sauce cool and it’s ready to go! Easy peasy!
Serve this yummy raspberry sauce with any number of things, or just eat it with a spoon!
More Great Raspberry Recipes
- Raspberry Chocolate Layer Cake
- White Chocolate Raspberry Cheesecake
- Raspberry Rose Coffee Cake
- Raspberry Dream Cake
- Raspberry Goat Cheese Cheesecake
- Lemon Raspberry Cupcakes
Easy Raspberry Sauce
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Ingredients
- 2 1/4 cups (10oz | 277g) raspberries (fresh or frozen*)
- 1/4 cup (52g) granulated sugar
- 2 tsp fresh lemon juice (optional)
Instructions
- Add the raspberries, sugar and lemon juice to a large saucepan and cook over medium heat.
- When raspberries begin to release their juices, smash them with your spoon or spatula.
- Let sauce continue to cook and boil for about 10-15 minutes over medium heat. The time required to thicken the sauce can vary based on your particular stove. Keep in mind that it will thicken more as it cools. The longer you cook it, the thicker it will get. If it ends up a little too thick, you can always add a touch of water to thin it back out.
- When sauce has thickened to your liking, remove it from heat and pour into a food processor. Puree the sauce until it is smooth.
- Strain the sauce through a fine mesh sieve, and then allow to cool.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
It is not necessary to pat frozen raspberries dry. Any excess moisture will evaporate in the cooking process.
Where do you get seedless raspberries?
I don’t know. I use regular raspberries. You can strain the sauce to remove the seeds, if you’d like.
Hi Lindsay Can you do this same recipe with strawberries Thank you hope your feeling well God Bless
I would expect that to be fine.