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a canning jar with raspberry sauce and fresh raspberries on top, on a red and white striped napkin

Easy Raspberry Sauce {From fresh or frozen raspberries}

Easy Raspberry Sauce is a little tangy, a little sweet, and is perfect for topping cheesecakes, pancakes, crepes, adding to Greek yogurt, or for filling cupcakes with! It’s easy to make from either fresh, or frozen raspberries! This stuff tastes like summer in a jar!
Course Sauces
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 cups
Author Amy


  • 2 c. frozen or fresh raspberries
  • ¼- ⅓ c. sugar Use less for a tangier sauce, or more for a sweeter sauce
  • 1 T. cornstarch
  • 2 T. frozen orange juice concentrate don’t dilute it
  • 1 T. lemon juice
  • Dash of salt
  • ½ tsp. Almond extract optional


  • In a saucepan stir together sugar, cornstarch, orange juice concentrate, lemon juice, and salt.
  • Add raspberries. Bring to gentle boil over medium heat while gently stirring. Boil for 1 minute.
  • Cool. Serve on desserts, muffins, pancakes, etc. Store leftovers in an airtight container in the fridge for up to a week.