This raspberry dessert sauce is wonderful to have on hand, because you can use it to finish so many recipes, like cheesecake, brownies, pound cake, lemon cupcakes, or chocolate mousse pie. A homemade raspberry sauce can even turn a simple bowl of vanilla ice cream into a guest-worthy dessert. And don’t forget breakfast like pancakes, waffles, oatmeal, or yogurt! You could even try mixing it with some sparkling water, or include it in a cocktail—the possibilities for this homemade berry sauce are endless!
Here’s Why You’ll Love This Raspberry Sauce
Fresh-tasting, a bit tangy, & not overly sweet Just 4 easy ingredients plus water You can use fresh or frozen raspberries… so convenient Less than 10 minutes on the stove Strain it or keep it thick & chunky Like salted caramel & lemon curd, it’s extremely versatile and can be used on many dishes So good on easy cheesecake pie or even ice cream cake!
Grab These Ingredients:
Raspberries are so convenient—no chopping or peeling required.
Just 4 Steps to Make This Raspberry Sauce
This raspberry sauce cooks on the stove in just under 10 minutes. It’s similar to the swirl recipe we use in these white chocolate raspberry cheesecake bars.
Strained vs. Keeping the Seeds
When strained, this sauce is on the thin side, as sauces go, and great for drizzling. This strained version is also known as a raspberry coulis. If you’d prefer a thicker sauce and don’t mind the seeds, you can skip Step 3 altogether! Here is a photo comparing the 2 consistencies: Mixture is very hot right off the stove: Strain the warm mixture with a fine mesh strainer: Or keep it chunky: This recipe yields about 1 cup of raspberry sauce if straining, or about 1 and 1/2 cups if not straining.
Uses for Raspberry Sauce
There are so many ways to enjoy this raspberry dessert sauce, and here are many suggestions:
Enjoy drizzled on scones, crepes, muffins, buttermilk waffles, whole wheat blueberry pancakes, or a Dutch baby pancake Stir into yogurt, cottage cheese, or oatmeal Use as a filling for lemon cupcakes or lemon blueberry cupcakes (see my How to Fill Cupcakes post for details on how to do this—so easy!) Use as a topping for cream cheese pound cake, ice cream, angel food cake, or pavlova Serve with chocolate treats like brownies, chocolate cake, and flourless chocolate cake Drizzle on choux pastry or cream puffs Top cheesecake, lemon cheesecake, no bake cheesecake, and cheesecake pie (pictured below) Spread on homemade biscuits, croissants, and toasted English muffins Stir a few spoonfuls into whipped cream or whipped frosting and use as garnish on desserts
Can I Use This to Fill a Cake?
No, because it is too thin. Instead, try my raspberry cake filling.
