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    Home » Recipes » Dessert » Sauces & Compotes

    Easy Raspberry Sauce

    Published by Gwen Leron on December 11, 2018 (Updated August 9, 2019)

    5 from 4 ratings
    »
    10 Comments

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    A recipe for easy raspberry sauce that can be used as a dessert topping. All you need is four ingredients and 20-minutes to make this sweet, tangy, treat!

    A recipe for easy raspberry sauce that can be used as a dessert topping. All you need is four ingredients and 20-minutes to make this sweet, tangy, raspberry treat!

    Overhead shot of a mason jar filled wtih freshly made easy raspberry sauce.

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    If you've never had raspberry sauce, you must make this recipe and then drizzle it over every dessert you come into contact with! Okay, maybe not every dessert, there are things it won't go well with, but there's very little.

    I recently had lunch at one of my favourite restaurants and I ordered a mini chocolate tart with raspberry sauce. One taste of that raspberry sauce and I was reminded of how much I love it and how easy it is to make.

    Raspberry Sauce Ingredients

    This recipe requires just four ingredients:

    • fresh or thawed frozen raspberries
    • sugar
    • water
    • lemon Juice

    That's it!

    Overhead shot of the ingredients needed to make easy raspberry sauce.

    This raspberry puree is a little different from other raspberry puree recipes because it is no boil. You do not have to boil the raspberries to reduce the water which would give you a thicker raspberry sauce.

    Some recipes also call for corn syrup or cornstarch to thicken the sauce, but this is a raspberry sauce without cornstarch or corn syrup. I wanted the ingredients to be simple and for the recipe to be quick and easy.

    Because there's no boiling and no cornstarch required, this simple raspberry sauce recipe will give you a result that's a little thinner than some raspberry sauces, but the taste is perfect. It also makes the recipe a little less labour intensive and your tart raspberry sauce will be ready in just 20-minutes!

    How Do You Make Raspberry Sauce?

    The full recipe and detailed instructions can be found at the bottom of this post but I recommend reading all of the Q&A and looking at the pictures that outline the steps.

    As mentioned, this recipe is EASY. I've included pictures of each step below so you can see everything being done.

    First, you need to dissolve the sugar so no crystals remain.

    Then, you'll add the raspberries, sugar mixture, and lemon juice to a blender or food processor and pulse.

    First sequence of steps needed to make easy raspberry sauce.

    Next, since this is a seedless raspberry sauce recipe, you'll need to separate the sauce from the seeds. You'll do this by adding the raspberry puree to a sieve and straining the sauce into a bowl. This will take about 5-minutes.

    Once all of the sauce has been extracted, discard the seeds and pour the sauce into a jar for storing.

    Second sequence of steps needed to make easy raspberry sauce.

    How to Make it with Frozen Raspberries

    For this recipe, I used frozen raspberries, but fresh raspberries can also be used. (It's cheaper to make this recipe with frozen raspberries!)

    All you need to do is place the frozen berries in a bowl and allow them to thaw; you don't want to use berries that are still frozen for this recipe. Once they have thawed, pour out any excess liquid that was released.

    Easy Raspberry Sauce being drizzled off a spoon in a mason jar full of the sauce.

    How Should It Be Used?

    Ahh, there are so many ways!

    My favourite way is on dark chocolate desserts because chocolate and raspberries is a flavour match made in heaven.

    It can also be enjoyed on:

    • pancakes, waffles, french toast, crepes
    • oatmeal (like flax oatmeal or blueberry oatmeal), baked oatmeal, overnight oats
    • lime desserts
    • cake
    • ice cream
    • cheesecake
    • yogurt
    • tarts (like the dark chocolate tart shown in the picture below!)
    A slice of chocolate truffle tart with easy raspberry sauce drizzled on top of it.

    Storing Leftovers

    It will last about 5-7 days in the fridge in an airtight container. If you think you won't use the entire batch during that time frame, it's best to freeze the leftovers so nothing goes to waste.

    Can It be Frozen?

    It sure can! Since the sauce will not last very long in the refrigerator (see above), you may need to freeze the sauce. I like to pour the sauce into ice cube trays and freeze. Once frozen, remove the cubes and place them in an airtight container or freezer bag.

    Frozen raspberry sauce will keep in the freezer for up to four months.

    If you make this recipe, please share a pic on Instagram with me!

    If you like this recipe, you may also like these:

    • Easy Blueberry Compote
    • Strawberry Chia Seed Jam
    • Cherry Sauce
    • Strawberry Sauce
    • Blueberry Compote
    • Peach Sauce
    • Lemon Curd
    Easy Raspberry Sauce in a mason jar, jar is sitting on a white table and is surrounded by fresh raspberries.
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    5 from 4 ratings

    Easy Raspberry Sauce

    A recipe for easy raspberry sauce that can be used as a dessert topping. All you need is four ingredients and 20-minutes to make this sweet, tangy, raspberry treat!
    Prep Time:20 minutes minutes
    Total Time:20 minutes minutes
    Author: Gwen Leron
    Course: Dessert
    Cuisine: Gluten-Free, Vegan
    Diet: Vegan
    Servings: 10
    Prevent your screen from going dark

    Ingredients:

    • ½ cup granulated sugar
    • 2 tablespoons water
    • 3 cups fresh or thawed frozen raspberries
    • 1 teaspoon lemon juice

    Instructions:

    • Add sugar and water to a small pot. Heat on medium low heat, stirring occasionally until all sugar crystals have dissolved. Remove as soon as the crystals have dissolved. Don't let the mixture get too hot.
    • Add the raspberries, sugar mixture, and lemon juice to a food processor or a blender and pulse until all raspberries have broken down and no large chunks remain.
    • Place a sieve over a bowl. Add the raspberry mixture to the sieve and strain by using a spoon or rubber spatula to press and stir the mixture. Continue until all of the sauce has been extracted and only seeds remain in the sieve. Discard the seeds.
    • Add raspberry sauce to an airtight jar and store in the refrigerator until you are ready to serve.

    Recipe Notes:

    • Please read the Q & A above and see step-by-step pictures before making this recipe.
    • This recipe makes 1.25 cups of raspberry sauce.
    • If using frozen raspberries, place frozen raspberries in a bowl and set aside until they have thawed. Once thawed, pour out any excess liquid from the bowl before making the sauce.
    • Do not pulse the raspberry mixture too many times in the food processor or blender for too long. If this is done, the seeds will begin to break down into small pieces and may end up in your final sauce. Pulse only until the raspberries have all broken down.
    • Store leftover raspberry puree in an airtight container, in the refrigerator, for 5-7 days. Sauce can also be placed in ice cube trays (once frozen, the frozen cubes to a freezer bag bag and return to the freezer), freezer safe containers or freezer bags for up to 4-months.
    • Nutrition info is based on 1 serving (2 tablespoons). Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
     

    Nutrition Info:

    Serving: 2tablespoons | Calories: 55kcal | Carbohydrates: 14g | Potassium: 56mg | Fiber: 2g | Sugar: 11g | Vitamin C: 14mg | Calcium: 10mg | Iron: 0.2mg
    Did You Make This Recipe?If so, please share a picture with me on Instagram! Tag @delightfuladventures and hashtag #delightfuladventures. I can't wait to see!
    Sauces & CompotesGluten-FreeNo Nuts AddedOil-FreeLemon

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    Reader Interactions

    Comments

      5 from 4 votes (1 rating without comment)

      Did You Make This Recipe or Have a Question About It? Cancel reply

      If you’ve made this recipe and loved it, I’d be so grateful if you left a comment and star rating. Your ratings help others discover my recipes so they can enjoy them, too. If you haven’t tried the recipe yet but have a question, feel free to ask, and I’ll get back to you as soon as I can. Thank you so much for your support!

      Sincerely,
      Gwen

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      Recipe Rating





    1. Jill Gauwitz says

      December 08, 2023 at 11:54 am

      This was easy to make, but my sugar did not dissolve all the way. I remade it with Castor Sugar, much better. Made this for a Raspberry Swiss Roll.

      Reply
      • Gwen Leron says

        December 11, 2023 at 10:08 am

        I'm glad you enjoyed it, Jill. You need to heat the sauce until all of the sugar crystals have melted away. If you take it off the heat too soon, they won't dissolve. I hope your raspberry Swiss roll was delicious with the sauce!

        Reply
    2. Marsha says

      August 22, 2021 at 1:05 pm

      5 stars
      Easy and delicious! I wanted mine to be a little thicker so I added cornstarch so it was more of a glaze. added a smear on the plate with cream puffs - my guests loved it!

      Reply
      • Gwen Leron says

        August 24, 2021 at 10:41 am

        I'm so happy to know you gave the recipe a try and that you and your guests liked it, Marsha! Thanks so much for your note.

        Reply
    3. Mickey says

      February 25, 2021 at 11:20 pm

      5 stars
      One word.

      Excellent!
      Enough said...

      Reply
      • Gwen Leron says

        February 26, 2021 at 11:29 am

        I am SO HAPPY you enjoyed it, Mickey! 🙂

        Reply
        • Keke says

          April 29, 2021 at 9:34 am

          If u don’t have lemon juice would it be ok?

        • Gwen Leron says

          April 29, 2021 at 12:33 pm

          Hi Keke, the lemon juice is added to help balance the flavours, but it should still be okay if you leave it out.

      • Amanda says

        May 07, 2022 at 6:14 pm

        5 stars
        My best friend likes only plain New York style cheesecake. I made this sauce to top everyone else's cheesecake who attended her birthday party, because we're, you know... normal. It was deliciously fresh and tart. I would 100% make it again with no alterations.

        Reply
        • Gwen Leron says

          May 09, 2022 at 10:53 am

          LOL! I can't imagine having cheesecake without a topping but as long as the birthday girl was happy with her cake! I'm glad you gave the recipe a try and that you loved it, Amanda, it's one of my faves!

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