This Homemade Raspberry Sauce is perfect for filling cakes and topping waffles, pancakes, scones, cheesecake and so much more!
4 cups (18 oz) fresh or frozen raspberries, thawed
2/3 cup granulated sugar (or to taste)
2/3 cup water
1 tsp lemon juice
2 Tbsp cornstarch
6 Tbsp cold water
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.
- 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.