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Home » Desserts

Published: Apr 25, 2022 · Modified: Dec 7, 2022 by Kathy

Raspberry Sauce

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A piece of cake with fruit and a red sauce.

An easy to make raspberry sauce that's perfect for drizzling over cheesecake, ice cream or pancakes.

Made with just raspberries and a bit of sugar.

Cheesecake with a red sauce and fruit.

Raspberry coulis

Is it a raspberry sauce or a raspberry coulis? Yes! It's both! A coulis is simply a sauce made with strained fruits or vegetables. You can call this a sauce or a coulis.

We freeze a lot of raspberries every summer and my freezer is still full of several bags of frozen raspberries. This recipe is perfect for using up some of those raspberries. You can use either fresh or frozen raspberries.

Once made, you can add this to just about any dessert. Try pouring over ice cream, or a slice of cheesecake. It's also delicious on pound cake or angel food cake.

Pouring a red syrup onto a slice of cheesecake.

This raspberry sauce isn't just for dessert! We've also used it on french toast and pancakes in the morning. Add a bit to lemonade for a quick and easy raspberry lemonade.

This sauce has so many uses and I'm sure you can think of more!

Key ingredients

A bowl of frozen raspberries.

Just two ingredients is all you need!

  • Raspberries - fresh or frozen
  • Sugar

Step by step directions

  • Place raspberries and sugar in a saucepan over medium low heat
  • Heat until raspberries are broken down and the sugar has dissolved
Raspberries and sugar in a pot.
Cooked raspberries in a pot.
  • Place in a fine meshed sieve to strain seeds
  • Pour into a jar or container and refrigerate until cool
Raspberries in a sieve.
Strained raspberry seeds.

Recipe tips

  • Stir raspberries often to avoid burning
  • Use a rounded bottom soup ladle to help strain raspberries. Just use a circular motion in the sieve to help push the juice through.
  • Sauce is best served cold, but it can be eaten right away if preferred
  • Cover and refrigerate for up to a week or freeze for up to three months

Frequently asked questions

How long does raspberry sauce last?

The sauce will last for up to one week if covered and refrigerated. Raspberry sauce can also be frozen and should be used within three months.

More raspberry recipes

If you love raspberries, then you'll also want to check out these recipes:

  • Raspberry hand pies
  • Rhubarb raspberry pie
  • Mini raspberry tarts
  • Raspberry scones
  • Raspberry brownies
  • Cheesecake bars with a raspberry swirl
  • Raspberry donuts
Raspberry sauce being ladled over ice cream.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Listen to the podcast episode about this recipe!

Be certain to check out all my delicious dessert recipes!

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Cheesecake with a red sauce and fruit.

Raspberry Sauce

Kathy Berget
Easy to make raspberry sauce for drizzling over desserts, pancakes, waffles and adding to lemonade for a raspberry lemonade.
5 from 29 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Dessert
Cuisine American
Servings 2 cups
Calories 39 kcal

Equipment

  • Measuring Cups
  • Sieve
Prevent your screen from going dark

Ingredients
 
 

  • 1 pound raspberries (fresh or frozen)
  • ½ cup sugar

Instructions
 

  • Place raspberries and sugar in a saucepan over medium low heat.
    1 pound raspberries, ½ cup sugar
  • Heat until raspberries have broken down and are very juicy and the sugar has dissolved.
  • Place raspberries in a fine meshed sieve and strain. Discard seeds and any pulp remaining.
  • Place sauce in a container and refrigerate until cool.

Notes

  • 1 pound of raspberries is about 4 cups 
  • Stir raspberries often to avoid burning
  • Use a rounded bottom soup ladle to help strain raspberries. Just use a circular motion in the sieve to help push the juice through.
  • Sauce is best served cold, but it can be eaten right away if preferred
  • Cover and refrigerate for up to a week or freeze for up to three months
 

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 2tablespoonsCalories: 39kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 43mgFiber: 2gSugar: 7gVitamin A: 9IUVitamin C: 7mgCalcium: 7mgIron: 1mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Reader Interactions

Comments

  1. Mia says

    December 04, 2023 at 7:50 pm

    Why cook all the vitamins out of the raspberries? I make mine raw, by blitzing with a stick blender, then push through a sieve if I want it smooth, or leave as is. Add sweetener to taste. Sometimes I'll add a squeeze of lime or lemon.

    Reply
    • Kathy says

      December 05, 2023 at 4:57 am

      Thanks for sharing your method. 🙂

      Reply
  2. David @ Spiced says

    April 26, 2022 at 5:09 am

    5 stars
    Great description of coulis vs. sauce, Kathy! As I first opened this recipe, I was thinking...hmmm, how would I use raspberry sauce? Then I saw that picture of the cheesecake. Yup, that's the answer! That sounds like an awesome dessert, and I love that you are able to pick (and store) so many homegrown raspberries! Our new house in Asheville has "fruit trees," but we don't know what that means yet...haha.

    Reply
5 from 29 votes (28 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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