Description
This easy raspberry sauce recipe is a delightful blend of tart raspberries and sweet sugar, thickened to perfection with a touch of cornstarch and enriched with vanilla and butter. Perfect for drizzling over desserts like cheesecake, ice cream, pancakes, or yogurt, it offers a vibrant fresh berry flavor with a smooth, luscious texture.
Ingredients
Scale
Raspberry Sauce Ingredients
- 12 ounces frozen unsweetened raspberries, divided (about 2 to 2 ½ cups)
- 3/4 cup granulated sugar
- 1/2 cup water
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1 tablespoon salted butter
Instructions
- Combine raspberries, sugar, and water: In a small saucepan over medium heat, stir together 1 ½ cups of frozen raspberries, granulated sugar, and 1/2 cup water until the sugar is dissolved. Heat the mixture to boiling, stirring frequently to prevent sticking.
- Mix cornstarch slurry: In a small cup, combine 2 teaspoons cornstarch and 2 tablespoons water. Stir well until smooth to create a slurry that will thicken the sauce.
- Thicken the sauce: Pour the cornstarch slurry into the boiling raspberry mixture. Stir constantly and continue to boil over medium-low heat for about 4 minutes, or until the sauce thickens to your desired consistency.
- Add vanilla and butter: Remove the pan from heat and stir in 1/2 teaspoon vanilla extract and 1 tablespoon salted butter. Mix until the butter has completely melted, giving the sauce a rich, glossy finish.
- Cool and add remaining raspberries: Allow the sauce to cool for 15 minutes. Then, gently fold in the remaining raspberries to add texture and freshness. Let the sauce cool to room temperature before serving.
- Serve: Drizzle the raspberry sauce over your favorite desserts such as ice cream, pancakes, waffles, cheesecake, or yogurt for a vibrant and tangy finish.
Notes
- If you prefer a smoother sauce, you can strain the sauce through a fine mesh sieve before adding the final raspberries.
- The sugar amount can be adjusted according to the sweetness of your berries or your taste preference.
- Use fresh raspberries if available, but reduce the water slightly to compensate for their higher moisture content.
- Store leftover sauce in an airtight container in the refrigerator for up to 5 days.
- The sauce can also be warmed gently before serving if it has thickened too much after refrigeration.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 12g
- Sodium: 30mg
- Fat: 1.5g
- Saturated Fat: 0.9g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1.5g
- Protein: 0.3g
- Cholesterol: 4mg
