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Home » RECIPE » Jams & Fruit Sauces » How to Make Seedless Raspberry Sauce

How to Make Seedless Raspberry Sauce

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By: Shinee Published: 4/21/2022Updated: 4/21/2022

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This raspberry coulis is silky smooth, versatile, and easy to make too! It’s perfect with anything from cheesecake to pancakes or oatmeal.

Seedless raspberry sauce in a white bowl.
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Table of Contents

  • Why you’ll love this recipe:
  • Key Ingredient Notes:
  • How to make this sauce:
  • Tips for Success:
  • Ways to enjoy raspberry coulis:
  • Storing Tips:
  • FAQs:
  • Seedless Raspberry Sauce

Why you’ll love this recipe:

As much as I love devouring juicy, plump, fresh berries by the handful, I love making berry desserts, sauces, and jams even more.

One of the simplest things you can do with fresh or frozen raspberries is to make raspberry dessert sauce.

  • Ready in 15 minutes
  • Just 3 ingredients
  • No cornstarch necessary

Smother your cakes, crepes, waffles, ice cream, cheesecake, and pancakes with it, or even drizzle it onto roasted pork!

Raspberry sauce is being poured from a white sauce pitcher.

Key Ingredient Notes:

You only need 3 basic ingredients to make this easy raspberry coulis recipe!

  • Raspberries – Fresh or frozen raspberries both work great! Frozen raspberries don’t need to be thawed. And there’s no need to add a thickener like cornstarch since raspberries naturally contain pectin. Pectin thickens the sauce to just the right consistency.
  • Sugar – Sugar works double duty! It sweetens and thickens the sauce while it cooks. If you prefer a natural sweetener, raw honey is a great option.
  • Lemon juice – Fresh lemon juice enhances its flavor. And added acidity helps the sauce to thicken as well. Always use freshly squeezed lemon juice for its superior taste.
Raspberry coulis ingredients.

How to make this sauce:

  1. Place the raspberries, lemon juice, and sugar in a small saucepan. Bring the mixture to a boil, but don’t leave it that way. Be sure to stir constantly so the sauce doesn’t burn or stick to the pan.
  2. Reduce the heat to medium-low and simmer the mixture until it’s thickened. The longer you cook the sauce, the thicker it gets.
  3. Strain the sauce through a fine-mesh strainer to remove the seeds. Use a spoon to push the mixture into the sieve. This will ensure none of the sauce is left with the seeds.
  4. Toss the seeds and stir the sauce until nice and smooth.
Step by step photos of making raspberry sauce.

Tips for Success:

  • Choose a heavy-bottom saucepan for even heat distribution. I use 2.5qt stainless steel saucepan.
  • The longer you cook the sauce, the thicker it will be! It won’t need to cook it as long for ice cream as it would for a cake filling.
  • There’s no need to thaw frozen raspberries. The extra moisture will evaporate as you cook the sauce.
  • Adjust the heat level so the sauce doesn’t burn or spit.
  • Keep in mind, the sauce will continue to thicken as it cools.
  • Straining the raspberry sauce is optional! If you like it thick and chunky with seeds, feel free to leave it as-is.

Ways to enjoy raspberry coulis:

Chocolate cake with raspberry sauce is where the real magic happens!

Or how about these stunning Lemon Raspberry Cheesecake Bars that I made with honey-glazed raspberry sauce. Yes, please!

Here’re more ideas to serve this sauce:

  • Donuts – Pour raspberry dipping sauce into a ramekin and dip churros, donuts, beignets, or french toast sticks into it!
  • Cakes – I love to use raspberry sauce for cakes! Drizzle on top of cake slices, such as Angel food cake, or use as a bright and fresh filling for lemon, chocolate, or vanilla layer cakes.
  • Pork tenderloin – Drizzle on roasted pork tenderloin for a sweet and savory raspberry sauce!
  • Cheesecakes – Top a slice of plain cheesecake and enjoy the rich, sweet, and tart combo! But don’t stop there. Lemon, pistachio and chocolate cheesecake, all pair great with raspberry!
  • Yogurt – Enjoy some in your morning yogurt and top with crunchy granola and chopped pecans!
  • Vanilla ice cream – Always a classic, vanilla and raspberry make a creamy and bright combo!
Raspberry coulis in a glass jar with a spoon of puree dripping down.

Storing Tips:

  • Homemade seedless raspberry sauce lasts for 7 days in a sealed container in the refrigerator.
  • Freeze any leftover sauce in a freezer-safe container for up to 12 months! Let the sauce defrost in the refrigerator before using.

FAQs:

Do you have to remove seeds from raspberry sauce?

Nope. If you like a chunky sauce with texture, there’s no need to strain the raspberry sauce. If you prefer a smooth sauce, it’s best to strain the mixture through a sieve or a fine-mesh strainer.

How do you remove seeds from raspberry sauce?

Carefully pour the sauce into a fine-mesh strainer fit over a large bowl. Use a spoon or spatula to push the mixture through it. This will ensure all the raspberry sauce gets through but none of the seeds.

What happens when you add sugar to raspberries?

When you add sugar to raspberries or any other fruit, it causes the fruit to release its natural juices. This is considered maceration, and it causes the berries to get sweet and saucy!

Raspberry sauce is being poured from a white sauce pitcher.

Seedless Raspberry Sauce

This raspberry coulis is silky smooth, versatile, and easy to make too! It’s perfect with anything from cheesecake to pancakes or oatmeal.
4.86 from 7 votes
serves: 6 servings
Prep: 5 minutes
Cook: 5 minutes
Total : 15 minutes
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Ingredients

  • 12 oz fresh or frozen raspberries Note 1
  • 1/4 cup granulated sugar Note 2
  • 2 tablespoons fresh lemon juice
US Customary – Metric
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • In a medium saucepan, place raspberries, sugar and lemon juice. And bring it to a boil over medium heat, stirring frequently.
  • Reduce the heat and simmer the sauce over medium low heat for 5-10 minutes, stirring constantly. (5 minutes for pourable consistency, 10 minutes for spoonable, but still runny consistency.)
  • Pour the sauce through a fine-mesh strainer to remove the seeds into a clean bowl. Take your time here and squeeze as much sauce as you can. This extra step is totally worth it!  Don’t forget to scrape off the thicker pulp from the bottom of the sieve. Then stir the sauce until nice and smooth.

Tips & Notes:

Yields: 3/4 cup (200g) of seedless raspberry sauce.
Note 1: You can use fresh or frozen raspberries. No need to thaw frozen raspberries.
Note 2: You may substitute raw honey for sugar, 1:1.
Storing Tips:
–
Homemade seedless raspberry sauce lasts for 7 days in a sealed container in the refrigerator.
– Freeze any leftover sauce in a freezer-safe container for up to 12 months! Let the sauce defrost in the refrigerator before using.

Nutrition Facts:

Serving: 2tablespoons Calories: 63kcal (3%) Carbohydrates: 15g (5%) Protein: 1g (2%) Fat: 1g (2%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 1mg Potassium: 91mg (3%) Fiber: 4g (17%) Sugar: 11g (12%) Vitamin A: 19IU Vitamin C: 17mg (21%) Calcium: 15mg (2%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Condiments
Cuisine:American
Raspberry sauce is being poured from a white sauce pitcher.
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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This recipe was originally published on May 16th, 2013.

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  1. Jazzkeys Terry says

    Posted on 30 March 2022 at 7:05 am

    5 stars
    I have made this recipe several times, as I am not allowed seeds and love raspberries, this is my option and it is delicious. I put it in my smoothies, on cake, in custard or anything that needs an extra delicious. Pancakes are also a favorite. I do freeze it after a few days, it lasts for weeks in the freezer.

    Reply
    • Shinee says

      Posted on 30 March 2022 at 9:02 am

      Yay, I’m so happy you love this recipe, Jazzkeys Terry!!! Thank you for your feedback!

      Reply
  2. Carolyn says

    Posted on 25 August 2021 at 1:07 pm

    Can I add this to ice cream freezer to make homemade raspberry ice cream?

    Reply
    • Shinee says

      Posted on 27 August 2021 at 10:04 pm

      Hi, Carolyn. I’ve never tried that, so I have no idea.

      Reply
  3. elyse marino says

    Posted on 31 December 2020 at 2:04 pm

    going to try it on pears

    Reply
  4. Jessica says

    Posted on 30 December 2020 at 4:04 pm

    5 stars
    I love this sauce! No cornstarch and less sugar makes it taste refreshing. Used it on a meringue dessert and it was perfect.

    Reply
    • Shinee says

      Posted on 31 December 2020 at 9:26 am

      So happy you loved it, Jessica. Thank you for your feedback.

      Reply
  5. Elsie A says

    Posted on 30 August 2020 at 4:33 pm

    4 stars
    Hi! Did you put red food coloring in your recipe? Mine did not look red like your rasberry sauce.

    Reply
    • Shinee says

      Posted on 30 August 2020 at 4:41 pm

      Hi, Elsie. No, absolutely no food coloring. 🙂 What color was your sauce? If yours was darker color, that means it was cooked longer. Jams and sauces get darker as they cook longer.

      Reply
      • Elsie A says

        Posted on 30 August 2020 at 4:57 pm

        Thanks for your prompt reply. My sauce was more pink than red.

        Reply
        • Shinee says

          Posted on 30 August 2020 at 8:37 pm

          Oh, I see. Yeah, maybe cooking it a bit longer may have deepened the color.

  6. Kristi says

    Posted on 22 March 2020 at 5:53 pm

    Can I double this recipe? My daughter wants a chocolate ice cream cake for her birthday… ( chocolate cake and chocolate ice cream) I thought I would make this to drizzle over the top to cut some of the chocolate.

    Reply
    • Shinee says

      Posted on 22 March 2020 at 6:20 pm

      Hi, Kristi. Yes, you can definitely double the recipe. No adjustment necessary. Your daughter has a good taste! And I love the idea of pairing chocolate ice cream cake with raspberry sauce!! YUM!

      Reply
  7. Heidi says

    Posted on 19 March 2019 at 4:59 pm

    I was following the recipe and finally noticed “Shinee” and my 1st thought are you a Shawol?
    Kpop group Shinee world followers are called Shawols. My daughter is one.

    Reply
    • Shinee says

      Posted on 26 March 2019 at 3:19 pm

      Hi, Heidi. I had to google “shawol”. No, I’m not a Shawol. And I get asked about SHINee a lot. Haha Shinee is a Mongolian name. 😉

      Reply
  8. Susan says

    Posted on 28 November 2018 at 12:00 am

    Is this good to add to a cake mixture? How much do I use for a batch of 12 cupcakes?

    Reply
    • Shinee says

      Posted on 28 November 2018 at 9:12 pm

      Hi, Susan. If your cupcake recipe calls for raspberry sauce, then sure, you can use it. But I’m not sure on how much to use.

      Reply
  9. Kamie says

    Posted on 27 February 2018 at 8:28 pm

    5 stars
    I’m so happy I found this recipe! I kept looking for a raspberry sauce recipe without corn starch because I can’t have it and couldn’t find one till I saw this. I’ve made it several times and it’s so delicious on brownies!

    Reply
    • Shinee says

      Posted on 1 March 2018 at 5:31 pm

      Kamie, so happy you found what you were looking for! And yes, this sauce is amazing on brownies! YUM! Thank you for your feedback!

      Reply
      • Rayan says

        Posted on 26 February 2020 at 3:24 pm

        5 stars
        Hey how do I store this sauce can I put it in the fridge or leave it out and does it get tho let in the fridge 

        Reply
        • Shinee says

          Posted on 26 February 2020 at 5:32 pm

          Hi, Rayan. Store it in the fridge, it’ll be just fine.

  10. Kristina Jones says

    Posted on 11 February 2018 at 9:48 am

    How long will this sauce keep if bottled immediately after making? Thanks

    Reply
    • Shinee says

      Posted on 11 February 2018 at 9:30 pm

      Hi, Kristina. It’ll be good for up to a month in the fridge. Hope you’ll enjoy!

      Reply
  11. Tamara Andersen says

    Posted on 16 May 2016 at 12:43 pm

    What could be better than a seedless raspberry sauce? Simple and amazing! I love the Lemon Raspberry Cheesecake Bars too!

    Reply
    • Shinee says

      Posted on 17 May 2016 at 2:43 pm

      Thank you, Tamara! Those bars are quite special. 🙂

      Reply
  12. Natasha @ Salt and Lavender says

    Posted on 16 May 2016 at 12:18 pm

    This does look delicious! I can think of many ways to use it… yum! Pinning 🙂

    Reply
    • Shinee says

      Posted on 17 May 2016 at 2:43 pm

      Thanks, Natasha!

      Reply
  13. Helen @ Fuss Free Flavours says

    Posted on 16 May 2016 at 12:03 pm

    What a gloriously coloured sauce. Just perfect for drizzling or pouring. Look forward to seeing the recipe with it.

    Reply
    • Shinee says

      Posted on 17 May 2016 at 2:43 pm

      Helen, indeed the color is gorgeous! Thank you! The new post is up now. 🙂

      Reply
  14. Krysten (@themomnoms) says

    Posted on 16 May 2016 at 12:02 pm

    I could have used this the other day, I made ‘brains’ for a kid’s birthday party! 😛 
    I love this post and those bars look absolutely amazing!! 😀 

    Reply
    • Shinee says

      Posted on 17 May 2016 at 2:42 pm

      Oh this would have been perfect. Haha Thanks for stopping by, Krysten!

      Reply
  15. Beth says

    Posted on 16 May 2016 at 11:45 am

    Oh my! These lemon raspberry bars look delectable! I’m with you, I love making raspberry sauce! It’s so easy and there is no better taste in the world! I’ve never used honey, I’m going to give that a try this year. Thanks!

    Reply
    • Shinee says

      Posted on 17 May 2016 at 2:42 pm

      Honey is just another alternative and adds just tiny bit special flavor. Hope you enjoy it, Beth!

      Reply
  16. Derek @ Dad With A Pan says

    Posted on 16 May 2016 at 10:55 am

    Very good to know! pinning for later, thanks!

    Reply
    • Shinee says

      Posted on 17 May 2016 at 2:41 pm

      Thanks, Derek!

      Reply

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