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!
1/4cupgranulated sugarUse less for a tangier sauce, or more for a sweeter sauce
1Tablespooncornstarch
2Tablespoonorange juice concentrateundiluted
1Tablespoonlemon juice
dashsalt
½teaspoonAlmond extractoptional
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.