This easy homemade raspberry sauce is the perfect topping for yogurt, ice cream, cakes and other treats. It’s ready in less than 15 minutes and adds an elegant and flavorful touch to any dessert!
This raspberry sauce is thick, glossy and packed with raspberry flavor. Serve it over a bowl of ice cream, layer it between pound cake cubes to make a trifle, or pour some over your morning oatmeal.
One of my favorite tricks for easy entertaining is to purchase a high quality store bought item and dress it up with a little homemade touch. I’ve been known to buy a dessert like ice cream or chocolate cake, then add a drizzle of homemade raspberry sauce to make it extra special. Best of all, this easy sauce can be made in minutes and keeps for days in the fridge.
How do you make raspberry sauce?
To make raspberry sauce, you’ll need frozen raspberries, sugar, seedless raspberry jam and a little cornstarch. The frozen raspberries go into the pan and cook until they’re thawed.
After the raspberries are cooked, the sugar and jam are added to the mix. The cornstarch goes in at the end as a thickening agent. In just 15 minutes you can have raspberry sauce that’s ready to be used in countless ways!
How do you use raspberry sauce?
Raspberry sauce is the perfect component or finishing touch for a number of foods including
- Ice cream
This recipe makes enough sauce to serve a crowd, but can easily be halved if you’re serving a smaller group. Typically I make a full batch to go with whatever dessert we’re having, then serve the leftovers over pancakes or french toast the next day.
I use seedless jam in this recipe because the frozen raspberries contribute plenty of seeds to the sauce. If you’re looking for a smoother sauce, you can press the finished sauce through a sieve to remove the seeds.
More easy dessert ideas
- S’mores Dip
- Funfetti Cookies
- Cherry Cheesecake Dip
- Caramel Apple Dip
- Cheesecake Stuffed Strawberries
Raspberry Sauce Video
- 4 cups frozen raspberries unsweetened
- 3/4 cup sugar
- 1/2 cup seedless raspberry jam
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Place the raspberries in a medium pot over medium heat and cook for 5 minutes or until raspberries are thawed and starting to break down.
- Add the sugar and jam and bring to a simmer. Cook for 3 minutes.
- In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch to the raspberry mixture and cook for 1 minute or until sauce has thickened. Cool, then serve on OREO® Premium Ice Cream Cake from the grocery store.
This post is sponsored by I Love Ice Cream Cakes. Thank you for supporting the brands that make Dinner at the Zoo possible! This post was originally published on October 18, 2017 and was updated on May 3, 2018 with new content.
Yummy! I made it and we ate it over French vanilla ice cream with a shortbread cookie garnish!