Raspberry Dessert Sauce Recipe

As seen on

Sally’s

Total Time

10 minutes

Prep Time

10 minutes

Cook Time

8 minutes

Rating

(26)

Ingredients

1 cup strained or 1.5 cups chunky

1 Tablespoon water
2 teaspoons cornstarch
3 cups (about 12 ounces/375g) fresh or frozen raspberries
1/4 cup (50g) granulated sugar
1 teaspoon fresh lemon juice (do not leave out)
optional: 1/2 teaspoon vanilla extract

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode

Click to complete

Step 1

Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix—very easy.) Combine cornstarch mixture, raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Using a silicone spatula, stir the mixture, lightly mashing the raspberries as they begin to heat.

Step 2

Bring to a boil and let it boil for 3 full minutes, stirring occasionally. Remove the pan from heat and—if desired for a richer flavor—stir in vanilla extract.

Step 3

Press the warm sauce through a fine mesh strainer to remove the seeds, if desired. I use the back of a spoon to press the liquid through the strainer, held over a bowl. It takes a couple minutes to really squeeze it all out.

Step 4

Feel free to serve warm over warm desserts, but it should be cooled to really thicken up. Cool the sauce completely at room temperature or in the refrigerator. The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling.

Step 5

Cover and store for up to 1 week in the refrigerator.

Chef’s notes

Freezing Instructions:

After the raspberry sauce cools completely, freeze in a freezer-friendly container for up to 3–6 months. Thaw on the counter or in the refrigerator. Warm up in the microwave or on the stove, if desired.

Special Tools (affiliate links):

Small Saucepan | Silicone Spatula | Fine Mesh Strainer

Berries Are Tart:

If your raspberries aren’t very sweet, you may want to increase the sugar to 1/3 cup (67g).

Thicker Sauce:

If you’d like a thicker sauce and don’t mind the raspberry seed texture, you can skip Step 3 completely, or even try pureeing the mixture in a blender instead of straining.

Other Berries:

You can substitute blackberries with no changes to the recipe. Or try these strawberry sauce and blueberry sauce recipes.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Raspberry Dessert Sauce Recipe

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

More recipes by Sally’s