Raspberry Sauce

Raspberry Sauce

A glossy, tangy-sweet raspberry sauce simmered down and strained silky smooth.

Total 25 min Makes 16 oz Calories 60/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

This raspberry sauce cooks fresh or frozen berries with sugar and lemon juice until jammy, then strains out the seeds for a smooth, pourable finish. Drizzle it over cheesecake, ice cream, pancakes, or pound cake for a bright burst of fruit flavor.

Ingredients

  • 3 cups raspberries, fresh or frozen
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 1 teaspoon water, cold, for cornstarch slurry

Method

  1. Combine the raspberries, sugar, water, and lemon juice in a 6-quart saucepan over medium heat.

  2. Bring to a simmer, stirring occasionally, and cook until the raspberries break down and the mixture thickens slightly.

  3. Whisk together the cornstarch and cold water in a small bowl to form a slurry, then stir it into the simmering sauce.

  4. Continue simmering until the sauce thickens enough to coat the back of a spoon.

  5. Remove from heat and pour the sauce through a fine-mesh strainer into a bowl, pressing with a spatula to remove the seeds.

  6. Let the sauce cool to room temperature before transferring to a jar or airtight container.

  7. Refrigerate until ready to serve; sauce will thicken further as it chills.

Rate this recipe

★ 3.8 (1)

Raspberry Sauce

This raspberry sauce cooks fresh or frozen berries with sugar and lemon juice until jammy, then strains out the seeds for a smooth, pourable finish. Drizzle it over cheesecake, ice cream, pancakes, or pound cake for a bright burst of fruit flavor.

25 min 16 oz 60 cal

Ingredients

  • 3 cups raspberries, fresh or frozen
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 1 teaspoon water, cold, for cornstarch slurry

Method

  1. 1

    Combine the raspberries, sugar, water, and lemon juice in a 6-quart saucepan over medium heat.

  2. 2

    Bring to a simmer, stirring occasionally, and cook until the raspberries break down and the mixture thickens slightly.

  3. 3

    Whisk together the cornstarch and cold water in a small bowl to form a slurry, then stir it into the simmering sauce.

  4. 4

    Continue simmering until the sauce thickens enough to coat the back of a spoon.

  5. 5

    Remove from heat and pour the sauce through a fine-mesh strainer into a bowl, pressing with a spatula to remove the seeds.

  6. 6

    Let the sauce cool to room temperature before transferring to a jar or airtight container.

  7. 7

    Refrigerate until ready to serve; sauce will thicken further as it chills.