This Homemade Raspberry Sauce is perfect for filling cakes and topping waffles, pancakes, scones, cheesecake and so much more!
I’ve been having a major craving for raspberries lately. First I made these Buttermilk Biscuits that I couldn’t stop lathering with raspberry jam. The sweet raspberry paired with the fluffy honey butter soaked biscuit is pure heaven, I swear! After that, I took the remaining raspberry jam I had to create these gorgeous Raspberry Rose Buns for a lovely Mother’s Day treat! Eventually, I ran out of my giant jar of raspberry jam so I decided to whip up a batch of my own sweet raspberry sauce (which is better than jam, in my opinion).
I actually ended up making way more raspberry sauce than I needed, so I ended up using some of it to make more dessert! And before you ask, yes they’re Mother’s Day themed. For some reason, every time I think of Mother’s Day treats, raspberries are the first thing that come to mind. Maybe it’s because of the gorgeous pink colour they create when added to desserts.
The sauce can definitely be adjusted according to your liking. Fresh or frozen, I don’t judge. You can add as much or as little sugar as you like depending on the sweetness of your berries and your own taste. The lemon juice, however, is a must because it enhances the flavour of the berries and makes the sauce taste that much sweeter!
I used 2 tablespoons of cornstarch in the sauce because I wanted to use it as a cake filling, but you could use 1 tablespoon with 3 tablespoons of cold water to make the sauce thinner. You can even leave out the cornstarch all together and just allow the sauce to thicken as it cools, and also if you want the sauce to be brighter as the cornstarch does darken the colour.
I decided to strain the sauce to get rid of the seeds because I hate raspberry seeds. They’re pretty much like pulp in orange juice, just a nasty nuisance getting in the way of the sweet fruity goodness. However, if raspberry seeds are your thing, you can keep it in your sauce and just skip the straining step. But I mean, look how perfect it looks without them!
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Let’s get baking!
Yield: about 2 cups
Cook Time: 11 minutes
Total Time: 11 minutes
This Homemade Raspberry Sauce is perfect for filling cakes and topping waffles, pancakes, scones, cheesecake and so much more!
Ingredients
4 cups (18 oz) fresh or frozen raspberries, thawed
⅔ cup granulated sugar (or to taste)
⅔ cup water
1 teaspoon lemon juice
2 tablespoon cornstarch
6 tablespoon cold water
Instructions
Combine fresh or thawed raspberries, sugar, water, and lemon juice in a saucepan on high heat and bring to a boil.
Once the mixture begins to boil, lower the heat and allow raspberries to cook and soften, stirring occasionally for about 8-10 minutes.
(If you would like to keep the raspberry seeds in your sauce, skip this part and move on to the next step.) Remove sauce from heat and press through a fine mesh strainer, discard the seeds. Return to stove.
Add 2 tablespoons of cornstarch to 6 tablespoons of water and whisk to combine. Add to raspberry sauce and cook on high heat, whisking constantly until glaze thickens, about 1 minute.
Transfer to a separate bowl to cool completely. Once cooled, pour sauce into an airtight jar and refrigerate until ready to use.
Notes
- Store the sauce in a jar or airtight container in the refrigerator for up to a week, or you can keep the sauce in the freezer for a few months.
- You can use 1 tablespoon of cornstarch with 3 tablespoons of water if you would like a thinner sauce. You can also leave out the cornstarch all together if you want.
- The sweetness of this sauce depends entirely on the sweetness of your berries and your personal taste, so feel free to adjust the ingredients to your liking.
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Reader Interactions
Comments
Melisa
Thank you so much ! It was easy and ready in no time to put on top of a cheese cake.
Reply
Eve
Hi! This looks amazing. Just wondering if it would be able to harden on top of biscuits. I am making a raspberry glaze to coat them, am I able to coat them and then put them in the fridge? Will it harden on top? Thankyou !
Reply
Dedra | QueensleeAppetit
This sauce sets up, but it doesn't harden.
Reply
Marva
Can this last longer than a week? Mine looks and still tastes good...I would think it would last longer than a week?
Reply
Dedra | QueensleeAppetit
I think this should be fine for up to 2 weeks, max.
Reply
Virginia
This raspberry sauce was fabulous! I modified the recipe by using 2 tablespoons truvia and 1 tablespoon of honey for my sweetener instead of the sugar. My husband is diabetic so sugar is a nono. Drizzled over Keto cheesecake with a few loose raspberries this sauce was not only beautiful, it was delicious as well! And EASY, loved the absence of seeds!!!
Reply
Jean
I made this and it was delicious. I got my hands on free raspberries, so I canned the sauce for later. I processed it just like I would jam or jelly.
Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Press sauce through a fine-mesh strainer to remove seeds.
1. 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.
First, for the homemade raspberry sauce, combine the raspberries, cornstarch, and lemon juice in a small saucepan. Cook over low to medium heat, until the raspberry juice starts to release. Stir occasionally, smashing the berries against the side to break them up.
The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling. Cover and store for up to 1 week in the refrigerator.
Created famous French chef Auguste Escoffier for Dame Nellie Melba, this sauce is a combination of puréed, strained fresh raspberries, red currant jelly, sugar and cornstarch. It's the topping for the dessert peach melba - a dish that consists of a poached peach, vanilla ice cream and melba sauce.
According to Jerry Bowman, executive director of the Flavor & Extract Manufacturers Association of the United States, the flavor profile of raspberry was actually developed using "mostly esters of the banana, cherry, and pineapple variety."
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.
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.
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.
Glazes need a balance of the 3 main ingredients: Silica, Alumina and Flux. Too much flux causes a glaze to run, and tends to create variable texture on the surface. The texture may vary from shiny, where the glass is balanced, to matte where the excessive flux oxides may form visible, possibly lumpy, crystals.
Lemon: Freshly squeezed lemon juice adds brightness and acidity to the coulis. Make sure it's freshly squeezed—it really makes a difference in the flavor! Lemon zest enhances the flavor even more and makes the sweet berries really shine!
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.
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.
The Raspberry flavour is defined as a green, acid and sweet natural profile. It evokes sensations of fresh juicy fruit with slightly crunchy floral undertones blended with woody notes taste at the end.
To make the liqueur, you'll macerate the raspberries in sugar and vodka for a couple of weeks, then strain out the berries. It's a simple process that's similar to fermentation.
Of these, 4-(4-hydroxyphenyl)butan-2-one was recognized as the key compound in defining typical raspberry flavor and was therefore named “raspberry ketone”.
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