Homemade Raspberry Sauce

Delicious homemade raspberry sauce. Pour it over Crustless cheesecake, ice cream or your favorite pastry.

This berry sauce is also fantastic on pudding, Homemade Instant Pot Greek yogurt (my personal favorite), pancakes, crepes, Angel food cake, pound cake….I’m sure you’ll think of something.

This dessert sauce has Just the right amount of thickness. It holds stable on your fork or spoon and leaves a lovely taste and texture on your tongue. Yum

This raspberry sauce is incredibly useful. It holds very well in the fridge. It’s So quick and simple to make.

Pick some raspberries and whip up a batch. Drizzle or spread where ever you need a dessert topping. If this sauce is chilled in the fridge it thickens to almost a jam. That’s perfect for toast and peanut butter sandwiches.

I use this sauce in my raspberry cheesecake squares, Pudding and Pancakes. This scrumptious, refreshing sauce will add an elegant, beautiful pop of raspberry color and flavor to your recipes.

Roasting Raspberries is another way to bring their flavor WAY up to INTENSE, delicious raspberries. We love them.

I often make a quick batch of raspberry sauce when I have them. Greek Yogurt Parfait is one of our very favorite desserts. This sauce is amazing with Greek yogurt.

One warning: Don’t try to freeze sauces like this that use cornstarch as a thickener. According to the University of Illinois The cornstarch won’t freeze well but rather turn spongy.

Homemade Raspberry Sauce Recipe Notes:

Prepare the berries:

• For best results, use berries fresh picked.  Don’t wash the berries. Carefully hand pick out any molded or green berries. If you absolutely HAVE to wash them, be gentle and drain them almost to dry before using them for this sauce. Or increase the cornstarch. The flavor and texture are affected by washed, watery berries, so beware.
• Pour the berries into a 4 quart pan and stir in the sugar and 1/4 cup water.
• Put the berries on a burner on medium low.

NOTE: To freeze this sauce, replace the cornstarch with arrowroot or Tapioca starch. Avoid flour and cornstarch in sauces mean’t to be frozen. They break down in the freezer. Use arrowroot or tapioca starch in the same amounts and with the same method I outline for the cornstarch to your desired thickness.

• Put the cornstarch into a small separate bowl with 4 tablespoons of water. whisk it with a fork until the texture is smooth.
• Pour it into the berries mixture and stir it in.

NOTE: Why do we mix the cornstarch (or any starch) separately with water before adding it into the berries? LUMPS. If you have ever had a lumpy cooked sauce this tip will help you. ALWAYS mix your starchy thickeners with COLD water and THEN add the slurry to your berries to avoid pasty lumps in the finished sauce.

• Turn the heat up to medium high and stir until the berries come to a gentle boil and the sauce thickens to a pleasing thickness. (Remember it will continue to thicken as it cools so don’t overdo the thickening!)

NOTE: You must cook the sauce at least a minute of two until the sauce turns from milky to clear. Otherwise your sauce will have a starchy flavor to it.

• For a more textured sauce Add in 1/2 Cup whole berries gently and remove from heat. The sauce is ready to use when cooled to room temperature or thereabouts.

Raspberries (and ALL berries) are very healthy for you. Find out more about that here.

If you want this recipe LOW CARB to go with my Crustless cheesecake or other Low Carb recipe replace the sugar with an artificial zero carb sweetener like Swerve and make the recipe as directed.

I do NOT know if the artificial sweeteners will work well for freezing. But the Nutrition label below shows you how much this turns into a very healthy dessert option.