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Raspberry Sauce Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1.5 Cup sauce

Ingredients
  

  • 2 cups fresh or frozen raspberries
  • ¼ –⅓ cup granulated sugar to taste
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest optional
  • 1 tablespoon water
  • 1 teaspoon cornstarch mixed with 1 tablespoon water optional, for thicker sauce

Instructions
 

  • Add raspberries, sugar, lemon juice, lemon zest, and water to a saucepan
  • Cook over medium heat, stirring gently, until raspberries release their juices
  • Simmer for 5–7 minutes until berries break down
  • Stir in cornstarch slurry if using
  • Simmer 1–2 minutes until sauce thickens and looks glossy
  • Remove from heat
  • Strain through a fine-mesh sieve if a smooth sauce is desired, or leave as-is for a rustic texture

Notes

Sauce thickens more as it cools
Start with less sugar and adjust after cooking
Frozen raspberries work well; no need to thaw
For a smoother finish, strain while warm
Store refrigerated up to 1 week or freeze up to 3 months
Ideal for desserts, breakfast dishes, and savory pairings like roasted meats