5 from 14 votes
Raspberry Sauce
This raspberry sauce is a versatile fruit topping made by simmering fresh or frozen raspberries with sugar, lemon juice, and a bit of cornstarch to thicken. The resulting sauce has a vibrant red color, balancing tangy and sweet notes, and can be served warm or cooled, with an optional buttery finish for extra richness.
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
Servings:
8
servings (¼ cup each -- recipe makes 2 cups)
Calories:
85 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 12 oz raspberry fresh or frozen (about 2 ½ cups
- ½ cup granulated sugar
- ¼ cup water
- 1 Tablespoon lemon juice
- 2 teaspoons cornstarch
- ⅛ teaspoon salt
- 1 Tablespoon butter softened (salted or unsalted is fine) (optional)
Instructions
- Combine raspberries water, sugar, lemon juice, cornstarch, and salt in a medium-sized saucepan over medium-low heat.
- Cook, stirring frequently, until berries release their juices and mixture becomes very liquidy.
- Increase heat to medium and stir constantly, bring to a simmer.
- Simmer, stirring constantly for about 1 minute, until berries are broken down, deeper in color, and the mixture is slightly thickened (it should coat the back of a spoon).
- Remove from heat and immediately stir in butter.
- If you want a seedless sauce, pour immediately through a fine-mesh strainer and discard seeds.
- Allow to cool to room temperature, then pour into a container, cover, and refrigerate until ready to use.
Cup of Yum
Notes
- Store the raspberry sauce in an airtight container refrigerated for up to one week.
- Strain through a fine mesh sieve immediately after cooking to create a smooth, seedless texture.
- Adding butter at the end enhances richness but is optional.
Nutrition Information
Serving
1serving (¼ cup)
Calories
85kcal
(4%)
Carbohydrates
18g
(6%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
0.4g
(2%)
Trans Fat
0.1g
(5%)
Cholesterol
4mg
(1%)
Sodium
49mg
(2%)
Potassium
67mg
(1%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
58IU
(1%)
Vitamin C
12mg
(13%)
Calcium
12mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 8 servings (¼ cup each -- recipe makes 2 cups)
Amount Per Serving
Calories 85
% Daily Value*
| Serving | 1serving (¼ cup) | |
| Calories | 85kcal | 4% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 49mg | 2% |
| Potassium | 67mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 12mg | 13% |
| Calcium | 12mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.