Indulge in our thick and sweet seedless raspberry sauce, made from frozen raspberries. Made with four simple ingredients this decadent sauce can be enjoyed any time . Drizzle it over your favorite desserts like cheesecake, cakes, ice cream, or even pancakes for an added burst of flavor. Perfect for all the raspberry lovers out there! Using frozen raspberries isn’t only a cost savings but it means you can enjoy this sauce even when raspberries are out of season.
What you will need to make this easy Raspberry Sauce :
- 12 oz bag of frozen raspberries – This is a cost savings over fresh and it can be made even when raspberries are out of season
- Granulated sugar – This helps sweeten the sauce since raspberries aren’t overly sweet
- Lemon Juice – This helps brighten the flavor of the sauce . Without lemon it would be a little flat
- Water is need to cook the sauce
- Cornstarch – This is the thickening agent
Equipment Needed to make this sauce :
- Medium sauce pan
- Measuring cups and measuring spoons
- Emersion blender ( a food processor or blender could also be used)
- Mesh strainer
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Let’s make some Raspberry Sauce !
In a medium sauce pan combine the frozen raspberries , water, lemon juice and sugar. Cook on medium heat and bring the mixture up to a boil.
Once all of the sugar is dissolved it is time to smash the berries. I find it easiest to blend it with an emersion blender. If you don’t have one you can carefully transfer the mixture a blender or food processor
Once the berries are blended return the berries to a medium heat and mix the corn starch and water to make a slurry. When the sauce comes to a slow boil add the slurry and cook until thickened .
This is optional but if you don’t like the seeds you will need to strain the mixture with a fine mesh strainer.
Now you can enjoy this yummy sauce on whatever you would like ,
Frequently asked Questions :
- Can I use fresh raspberries instead of frozen? Yes , you can use about 1 1/2 cups of fresh raspberries
- Do I have to use fresh lemon juice? Fresh is better but if all you have is bottled it will do in a pinch
- Do I have to strain the seeds ? If you like the seeds leave them
If you like this recipe check out these :
- 12 oz Frozen Raspberries
- 1/2 Cup water
- 1/2 Cup sugar
- 1 Tablespoon lemon juice fresh
- 2 Tablespoons Corn starch
- 2 Tablespoons water For Corn starch slurry
- In a medium sauce pan combine the frozen raspberries , water, lemon juice and sugar. Cook on medium heat and bring the mixture up to a boil.
- Once all of the sugar is dissolved it is time to smash the berries. I find it easiest to blend it with an emersion blender. If you don't have one you can carefully transfer the mixture a blender or food processor .
- Once the berries are blended return bring them to a medium heat and mix the corn starch and water to make a slurry.
- Bring the sauce to a simmer and add the corn starch slurry . Cook until it is thickened
- This is optional but if you don't like the seeds you will need to strain the mixture with a fine mesh strainer.
- There will be quite a bit of seeds leftover Store raspberry sauce in the refrigerator in a sealed container