Make this thick homemade Raspberry Sauce for cheesecake, cakes, and other desserts! It only takes about 10 minutes to make!
It can be made with fresh or frozen raspberries!
This raspberry sauce has almost become a staple in our refrigerator because it’s amazing on pretty much everything!
Lately, I just haven’t been too impressed with canned pie filling because it tastes old and the fruit tastes processed to me. Besides that, I’m always disappointed with how few berries there compared to all that sauce. Gimme the berries!
Making raspberry sauce for cheesecake and cakes has become my new go-to topping. I know you’re going to love this sauce so much it’s going to be hard to go back to store-bought pie filling!
Raspberry Glaze Ingredients:
We’re keeping it simple here!
- Raspberries (fresh or frozen)
- Granulated Sugar
- Cornstarch (Flourless for gluten-free people)
- Orange Juice Concentrate (from a can)
- Lemon Juice (fresh squeezed or from a bottle)
- Salt (optional)
- Almond Extract
Little Dairy on the Prairie Pro Tip: This sauce is really tasty using other kinds of fruit. Blueberries or a mixed berry (raspberry, blackberry, and blueberry) are both fantastic! I haven’t tried it with cherries but I bet it’s amazing!
How to make Raspberry Sauce:
STEP 1: Mix dry ingredients
STEP 2: Add berries, orange juice, and lemon juice. Gently stir.
STEP 3: Cook.
Little Dairy on the Prairie Pro Tip: Reduce or increase sugar to taste. You could also use honey instead of sugar.
What to Serve with Raspberry Topping:
Raspberry sauce for cheesecake can be used in a million other ways! Here are some ideas to get you started!
- Raspberry Lemonade – Add a spoonful to the lemonade
- Chocolate Raspberry Filled Cupcakes
- French toast, waffles, pancakes, crepes.
- Raspberry Cheesecake Squares (no-bake)
- Raspberry Greek Yogurt Parfaits
- Cheesecake
- Angel Food Cake
- Cakes
- Vanilla Ice Cream
- Spoon over Pudding
- Other Desserts
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Raspberry Sauce Recipe:
Homemade Raspberry Sauce
Ingredients
- 2 cups raspberries fresh or frozen
- 1/4 cup granulated sugar Use less for a tangier sauce, or more for a sweeter sauce
- 1 Tablespoon cornstarch
- 2 Tablespoon orange juice concentrate undiluted
- 1 Tablespoon lemon juice
- dash salt
- ½ teaspoon Almond extract optional
Instructions
- In a saucepan stir together sugar, cornstarch, and salt. This prevents the cornstarch from getting lumpy.
- Add raspberries, orange juice concentrate, and lemon juice.
- Bring to a gentle boil, stirring occasionally, over medium heat while gently stirring. It will be thick and dry at first. As the berries cook they will release juices and it will be perfect!
- Boil for 1 minute.
- Cool.
Notes
- Refrigerator – Up to a week. Store in an airtight container. A jar works great.
- Freezer – Up to 2 months in an airtight container.
- To thaw frozen berry sauce leave it in the refrigerator for a day. Or, let sit at room temperature for about 3 hours.
- Fresh – Rinse just before using.
- Frozen – Thaw before adding to the sauce. Use the juice and berries.
- Cheesecake
- Cupcakes (I love it in my Chocolate Raspberry Filled Cupcakes)
- Angel Food Cake
- Pancakes, waffles, or French Toast
- Cakes
This is perfect for so many things… summer, gift giving, any occasion. The list goes on.
I love that idea! It would make such a fun gift!
I love raspberries!! I have to make this so I can put it on EVERYTHING!
It’s amazing on pretty much everything, and even pretty darn good just eating it with a spoon!
I need to put this suce on waffles!
Waffles with ice cream! That sounds like a perfect summer dinner!
I love that you added that hint of orange! I bet that adds a perfect about of pop! Can’t wait to whip up a batch.
Thanks! The orange really does add an bright flavor that makes the sauce taste amazing!
Looks so fresh & delicious!
Thanks! We love it on so many different things!
I have to put this on my menu!
You can use it in so many fun ways!
Just perfect! I was thinking about a good raspberry sauce recipe!
The orange flavor in this one makes it extra tasty! I think you’ll love it!
Oh this looks so perfect for summer berries!
It’s an awesome way to preseve all the yummy summer raspberries!
I am so proud that we still have what made this country great and that is the “Family Farm,” as without them this country would be at the mercy of those that have the food we need to survive.
I live around soybeans and this week has been rough when it comes to harvesting, but there’s no better sound than falling asleep with the sound of a John Deere combine roaring past your window, but surely know the farmer Regis is putting in 20 hour days weather permitting. Soybeans have had excellent weather in Northern Ohio this year, so hopefully, Regis has a good harvest. The beating heart of the USA is truly the farmer and have watched and at times envied the life they lead.
Buy whole milk and support your states farmers as these corporate farms are all about genetics and who knows, What Else?
Thanks for stopping by William! I agree, falling asleep to the lull of the tractor is the best sound in the world!
My husband and I knew we wanted to be farmers, even though we knew it would mean little pay, way too many hours, and even heartbrake at times. Somedays we wonder why we are still plugging away at it. At the end of the day we love the opportunity we have to raise our family here on the farm. What better way for kids to grow up?
It’s alway nice to hear from Americans who realize the importance of farming and appreciate it! Thanks for the encouraging words! And yes, drink all the whole milk!
This is so easy and delicious. I tweaked it a lit to control sugar (sugar substitute, low sugar o.j., & no extract.) Definitely recommend frozen berries that are thawed in the refrigerator overnight, mixing with fresh berries is tricky. Freezable which is a huge plus. (Pretend it’s an emoji of berries)
Yes! This recipe is easy and delicious! Mixing fresh berries can get tricky because they break down easily. Thank goodness this recipe is versatile enough to use whatever you have on hand. My husband is trying to cut back on his sugar, so I should try making this recipe with less sugar too. Thanks for the idea!