Easy Raspberry Sauce Recipe - Sally's Baking Addiction (2024)

Makehomemade raspberry sauce(aka raspberry coulis) for your desserts or breakfast using fresh raspberries with this simple 4-ingredient recipe. When raspberries aren’t in season, you can use frozen raspberries. If you’re looking to fill a layer cake, use my thick raspberry cake filling instead.

Easy Raspberry Sauce Recipe - Sally's Baking Addiction (1)

This raspberry dessert sauce is wonderful to have on hand, because you can use it to finish so many recipes, like cheesecake, brownies, pound cake, lemon cupcakes, or chocolate mousse pie. A homemade raspberry sauce can even turn a simple bowl of vanilla ice cream into a guest-worthy dessert. And don’t forget breakfast like pancakes, waffles, oatmeal, or yogurt!

You could even try mixing it with some sparkling water, or include it in a co*cktail—the possibilities for this homemade berry sauce are endless!

Here’s Why You’ll Love This Raspberry Sauce

  • Fresh-tasting, a bit tangy, & not overly sweet
  • Just 4 easy ingredients plus water
  • You can use fresh or frozen raspberries… so convenient
  • Less than 10 minutes on the stove
  • Strain it or keep it thick & chunky
  • Like salted caramel & lemon curd, it’s extremely versatile and can be used on many dishes
  • So good on easy cheesecake pie!
Easy Raspberry Sauce Recipe - Sally's Baking Addiction (2)

Grab These Ingredients:

  1. Water & Cornstarch: Cornstarch lightly thickens the sauce. You don’t need much, but you must combine it with a little water before using, otherwise you’ll have lumps of powdery cornstarch in your finished sauce. Cornstarch is typically mixed with water to make a “slurry” before using in sauces; see strawberry sauce and blueberry sauce as an example.
  2. Fresh or Frozen Raspberries: You’ll love that you can whip this sauce up in the summertime when berries are fresh in season, or in the middle of winter as the snow falls outside. I actually love this sauce with frozen raspberries because they’re typically frozen at their peak freshness and sweetness. Same story with my ultra thick raspberry cake filling. And I only use frozen berries in these raspberry sweet rolls.
  3. Sugar: Too much sugar can mask the natural berry flavors, so stick with only 1/4 cup (50g) in this recipe. If your raspberries are extremely tart, increase to 1/3 cup (67g). This isn’t jam, so we don’t need an onslaught of sugar.
  4. Lemon Juice: The sauce needs *something* to balance the berry and sugar, and lemon juice provides that hint of freshness. Do not leave it out or the sauce will taste pretty flat. You can also add a splash of vanilla extract once the sauce comes off heat. (Vanilla is optional, but tasty!)

Raspberries are so convenient—no chopping or peeling required.

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Just 4 Steps to Make This Raspberry Sauce

This raspberry sauce cooks on the stove in just under 10 minutes. It’s similar to the swirl recipe we use in these white chocolate raspberry cheesecake bars.

  1. Combine ingredients together on the stove.
  2. Boil mixture while stirring occasionally.
  3. Optional: Press the mixture through a fine mesh strainer, to remove the seeds.
  4. Let cool.

Strained vs. Keeping the Seeds

When strained, this sauce is on the thin side, as sauces go, and great for drizzling. This strained version is also known as a raspberry coulis. If you’d prefer a thicker sauce and don’t mind the seeds, you can skip Step 3 altogether!

Here is a photo comparing the 2 consistencies:

Easy Raspberry Sauce Recipe - Sally's Baking Addiction (4)

Mixture is very hot right off the stove:

Easy Raspberry Sauce Recipe - Sally's Baking Addiction (5)

Strain the warm mixture with a fine mesh strainer:

Easy Raspberry Sauce Recipe - Sally's Baking Addiction (6)

Or keep it chunky:

Easy Raspberry Sauce Recipe - Sally's Baking Addiction (7)

This recipe yields about 1 cup of raspberry sauce if straining, or about 1 and 1/2 cups if not straining.

Uses for Raspberry Sauce

There are so many ways to enjoy this raspberry dessert sauce, and here are many suggestions:

  • Enjoy drizzled onscones, crepes, muffins,buttermilk waffles, orwhole wheat blueberry pancakes
  • Stir into yogurt, cottage cheese, or oatmeal
  • Use as a filling forlemon cupcakes or lemon blueberry cupcakes
  • Use as a topping forcream cheese pound cake, ice cream, angel food cake,orpavlova
  • Serve with chocolate treats like brownies, chocolate cake, and flourless chocolate cake
  • Drizzle on choux pastry or cream puffs
  • Top cheesecake, lemon cheesecake, no bake cheesecake, and cheesecake pie (pictured below)
  • Spread onhomemade biscuits, croissants, and toasted English muffins
  • Stir a few spoonfuls into whipped cream or whipped frosting and use as garnish on desserts
Easy Raspberry Sauce Recipe - Sally's Baking Addiction (8)
Easy Raspberry Sauce Recipe - Sally's Baking Addiction (9)

Can I Use This to Fill a Cake?

No, because it is too thin. Instead, try my raspberry cake filling.


Easy Raspberry Sauce Recipe - Sally's Baking Addiction (10)

Raspberry Dessert Sauce

★★★★★4.5 from 15 reviews

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 10 minutes
  • Yield: 1 cup strained or 1.5 cups chunky
  • Category: Dessert
  • Method: Cooking
  • Cuisine: American
Print Recipe

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This raspberry dessert sauce topping is fresh, quick, & easy and gives desserts and breakfast dishes that little something extra! You can use fresh or frozen raspberries.


  • 1 Tablespoon water
  • 2 teaspoons cornstarch
  • 3 cups (about 12 ounces/375g) fresh or frozen raspberries
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon fresh lemon juice (do not leave out)
  • optional: 1/2 teaspoon vanilla extract


  1. Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix—very easy.) Combine cornstarch mixture, raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Using a silicone spatula, stir the mixture, lightly mashing the raspberries as they begin to heat.
  2. Bring to a boil and let it boil for 3 full minutes, stirring occasionally. Remove the pan from heat and—if desired for a richer flavor—stir in vanilla extract.
  3. Press the warm sauce through a fine mesh strainer to remove the seeds, if desired. I use the back of a spoon to press the liquid through the strainer, held over a bowl. It takes a couple minutes to really squeeze it all out.
  4. Feel free to serve warm over warm desserts, but it should be cooled to really thicken up. Cool the sauce completely at room temperature or in the refrigerator. The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling.
  5. Cover and store for up to 1 week in the refrigerator.


  1. Freezing Instructions: After the raspberry sauce cools completely, freeze in a freezer-friendly container for up to 3–6 months. Thaw on the counter or in the refrigerator. Warm up in the microwave or on the stove, if desired.
  2. Special Tools (affiliate links): Small Saucepan | Silicone Spatula | Fine Mesh Strainer
  3. Berries Are Tart: If your raspberries aren’t very sweet, you may want to increase the sugar to 1/3 cup (67g).
  4. Thicker Sauce: If you’d like a thicker sauce and don’t mind the raspberry seed texture, you can skip Step 3 completely, or even try pureeing the mixture in a blender instead of straining.
  5. Other Berries:You can substitute blackberries with no changes to the recipe. Or try these strawberry sauce and blueberry sauce recipes.

Keywords: raspberry sauce

Easy Raspberry Sauce Recipe - Sally's Baking Addiction (2024)


How to make a raspberry coulis Mary Berry? ›

To make a coulis for the compote, place half the raspberries in a small blender, add 6 tablespoons of the icing sugar and whizz until smooth. Push through a sieve set over a large bowl and discard the pips.

What can I do with lots of raspberries? ›

Our 10 Most Popular Raspberry Recipes
  1. Raspberry Jam. ...
  2. Berry Pudding Cake (The Best) ...
  3. Raspberry Crumble Tart. ...
  4. Beet Carpaccio with Goat Cheese. ...
  5. Fruit Tart (The Best) ...
  6. Raspberry Kefir Muffins. ...
  7. Raspberry Tiramisu. ...
  8. Raspberry Mousse.

Can I use store bought jam for cake filling? ›

Yes, you certainly can use jam as a cake filling!

What's the difference between a coulis and a sauce? ›

Something that distinguishes coulis from other sauces is that the purée is not cooked. You might cook the fruit first, if it's necessary to soften it, but once it's soft you add optional ingredients, purée, strain and you're done.

What is the difference between a raspberry compote and a coulis? ›

First, the simple answer to how they are different, Coulis is a French term for "strain" or "flow," and it comes out as a thick sauce with a smooth texture. Compote, on the other hand, is a French term that means "mixture," and it has a chunkier consistency.

Do raspberries detox your body? ›

Blueberries, strawberries, and raspberries are rich in antioxidants that combat free radicals and support your body's detox processes.

Is it OK to eat raspberries everyday? ›

Raspberries have several health benefits. They pack a lot of nutrients that help keep you healthy and may protect against chronic diseases. What's more, they can satisfy your sweet tooth without being high in sugar. Frozen or fresh, raspberries are easy to incorporate into your daily meals or snacks.

What is the best killer for raspberries? ›

Purchase an herbicide that contains glyphosate or triclopyr.

Glyphosate kills leaves and green growth (including nearby plants and grass) while triclopyr just controls raspberry cane growth. If you plan on growing things in the area after you remove the bushes, use glyphosate since it's inactive in soil.

Can you put jam in the middle of a cake before baking? ›

Yes, you can use jam as a filling between cake layers along with whipped cream, and you can also use it as a topping for the cake.

What jam do bakeries use? ›

Bakers Jam is a Raspberry flavoured filling favoured by professional bakers.

How do you thicken store bought raspberry jam? ›

You can boil it down on the stove to thicken it up a bit... maybe add in some gelatin too. Also, to make it easier on you, you can spread the jam filling thin on a baking sheet and freeze it and then put it on the cake while it's frozen so it'll go on as one sheet.

What is the difference between a coulis and a purée? ›

Puree vs coulis

While fruit compote can be thought of as being similar to fruit coulis, a coulis is usually cooked for a while longer to make the fruit very soft. The mixture is then pressed through a strainer to make a smooth puree or paste.

What's the difference between a coulis and a berry compote? ›

Key Differences

Coulis can be made by pureeing fruits or vegetables, whereas compote is prepared by cooking down fruits until soft. Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.

What is the difference between raspberry coulis and purée? ›

Where a sauce retains much of the pulp and often seed, a coulis is puréed and then strained through a fine mesh sieve for a thinner, silkier mixture. Typically, a coulis is also thickened with a cornstarch slurry, and butter is melted into it for a sweet, rich finish.

How can I thicken my raspberry coulis? ›

Water & Cornstarch: Cornstarch lightly thickens the sauce.


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