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A jar of raspberry dessert topping.
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Homemade Raspberry Sauce

This thick homemade Raspberry Sauce Recipe only takes about 10 minutes to make! It's so easy! And it's the best raspberry sauce for cheesecakes, cakes, and other desserts! You're going to want to keep a jar in the fridge all the time!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 Servings
Calories 51kcal
Author Amy

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

How to Store Raspberry Sauce:
  • 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.
Raspberries:
  • Fresh - Rinse just before using. 
  • Frozen - Thaw before adding to the sauce. Use the juice and berries.
Serving Suggestions:
 

Nutrition

Calories: 51kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 73mg | Fiber: 2g | Sugar: 9g | Vitamin A: 24IU | Vitamin C: 14mg | Calcium: 9mg | Iron: 1mg