Raspberry Sauce Recipe
This easy Raspberry Sauce is sweet, tangy, and perfect for topping cheesecake, pancakes, ice cream and more—made with fresh raspberries.
Servings: 6
Calories: 95kcal
Ingredients
- 2 cups fresh raspberries
- ½ cup granulated sugar
- ½ cup + 2 Tablespoons water divided
- 1 teaspoon lemon juice
- 2 Tablespoons cornstarch
Instructions
- In a small saucepan, combine raspberries, sugar, ½ cup water and lemon juice. Heat over low-medium heat to a low boil.
- While raspberries are coming to a boil combine cornstarch and remaining 2 Tablespoons of water in a small bowl and whisk until smooth.
- Slowly whisk cornstarch mixture into raspberries. Cook for 3-5 minutes or until thick.
- Remove the saucepan from stovetop and allow the sauce to cool completely.
- Store in an airtight container in the refrigerator.
Video
Notes
Fridge: Store raspberry sauce in an airtight container in the fridge for up to one week.
Freezer: Freeze completely cooled sauce flat in a freezer bag to save space. Thaw overnight in the fridge.
Nutrition
Calories: 95kcal | Carbohydrates: 24g | Protein: 0.5g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 62mg | Fiber: 3g | Sugar: 18g | Vitamin A: 13IU | Vitamin C: 11mg | Calcium: 11mg | Iron: 0.3mg