This post was originally published on May 16th, 2013.
As much as I love eating juicy, plump, fresh berries by handful, I absolutely love making sweet berry desserts, sauces and jams. And one of the simplest things you can do with fresh (or even frozen) raspberries is to make simple raspberry sauce. So you can smother your pancakes, crepes, waffles, ice cream, cheesecake, and any kind of cake with it. Chocolate cake with raspberry sauce, anyone? Or how about this stunning Lemon Raspberry Cheesecake Bars that I made with honey-glazed raspberry sauce a while back.
For this recipe, you’ll need only 3 ingredients and about 5 minutes. Also, this raspberry sauce is made without cornstarch. Really, you don’t need it, because raspberries already have enough pectin in them to thicken on its own. Quick tip: the longer you cook the sauce, the thicker it gets.
Here’re step by step photos to show you just how easy it is to make a simple raspberry sauce. You can use either sugar or honey, both works quite well.
If this isn’t the easiest recipe, I don’t know what is.
Next Tuesday, I have another gorgeous new recipe using this exact raspberry sauce. Make sure you’re subscribed to my weekly newsletter, because you don’t wanna miss!
Seedless Raspberry Sauce
Ingredients
- 6 oz 170gr fresh or frozen raspberries
- 2 tablespoons sugar or raw honey
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Place raspberries, sugar, lemon juice and 2 tablespoons of water in a small saucepan.
- Bring it to a boil.
- Reduce the heat and simmer over medium low heat for about 5 minutes, or until the sauce is thickened, stirring constantly.
- Strain through mesh sieve to remove seeds.
Tips & Notes:
elyse marino says
going to try it on pears
Jessica says
I love this sauce! No cornstarch and less sugar makes it taste refreshing. Used it on a meringue dessert and it was perfect.
Shinee says
So happy you loved it, Jessica. Thank you for your feedback.
Elsie A says
Hi! Did you put red food coloring in your recipe? Mine did not look red like your rasberry sauce.
Shinee says
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.
Elsie A says
Thanks for your prompt reply. My sauce was more pink than red.
Shinee says
Oh, I see. Yeah, maybe cooking it a bit longer may have deepened the color.
Kristi says
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.
Shinee says
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!
Heidi says
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.
Shinee says
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. 😉
Susan says
Is this good to add to a cake mixture? How much do I use for a batch of 12 cupcakes?
Shinee says
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.
Kamie says
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!
Shinee says
Kamie, so happy you found what you were looking for! And yes, this sauce is amazing on brownies! YUM! Thank you for your feedback!
Rayan says
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
Shinee says
Hi, Rayan. Store it in the fridge, it’ll be just fine.
Kristina Jones says
How long will this sauce keep if bottled immediately after making? Thanks
Shinee says
Hi, Kristina. It’ll be good for up to a month in the fridge. Hope you’ll enjoy!
Tamara Andersen says
What could be better than a seedless raspberry sauce? Simple and amazing! I love the Lemon Raspberry Cheesecake Bars too!
Shinee says
Thank you, Tamara! Those bars are quite special. 🙂
Natasha @ Salt and Lavender says
This does look delicious! I can think of many ways to use it… yum! Pinning 🙂
Shinee says
Thanks, Natasha!
Helen @ Fuss Free Flavours says
What a gloriously coloured sauce. Just perfect for drizzling or pouring. Look forward to seeing the recipe with it.
Shinee says
Helen, indeed the color is gorgeous! Thank you! The new post is up now. 🙂
Krysten (@themomnoms) says
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!! 😀
Shinee says
Oh this would have been perfect. Haha Thanks for stopping by, Krysten!
Beth says
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!
Shinee says
Honey is just another alternative and adds just tiny bit special flavor. Hope you enjoy it, Beth!
Derek @ Dad With A Pan says
Very good to know! pinning for later, thanks!
Shinee says
Thanks, Derek!