A bright, tart Raspberry Sauce that needs about 30 seconds of hands on time. It practically makes itself. Once you taste it, you’ll start dreaming of all the things you can drizzle it over
This Raspberry Sauce is sweet, tart, and syrupy, just bursting with an intense raspberry flavor. Made with frozen raspberries, it requires no cooking, blending, or straining.
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How to make Raspberry Sauce
Or I should say – How to get Raspberry Sauce to make itself:
- Put frozen raspberries in a bowl and stir in sugar and wait for the magic to happen.
- Mash with a fork.
And you’re done.
So here’s what’s going on. You’re starting off with frozen berries. When berries are frozen, the water inside them freezes, which expands and breaks the cell walls of the berries. By using frozen berries, the breaking down of the berries into sauce has already started. You can use fresh berries, it will just take a little longer.
Next, macerate the berries by mixing them with sugar. This causes the juices in the berries to be drawn out and intensifies the flavor. They mix with the sugar to form a syrup. I speed things along a bit by sticking the berries in the microwave for about 2 minutes. I let them rest for about 3o minutes to an hour. This could take longer depending on how warm your kitchen is. You know the berries are ready when the juices have been released and the sugar has dissolved, forming a syrup.
Mash the berries to the desired consistency with a fork. You can leave bigger chunks of berries or mash it up more for a smoother sauce.
I keep the seeds in for a more rustic, natural sauce. Don’t want seeds in your sauce? Puree the berries in a blender and strain through a fine mesh strainer. Now you have a more sophisticated raspberry coulis.
How to serve
This Raspberry Sauce is perfect for drizzling, pouring, and spooning anywhere that you’d like a burst of sweet, tangy flavor. Here are some ideas:
- yogurt
- ice cream
- oatmeal
- pancakes
- waffles
- buttermilk biscuits
- cheesecake
- desserts
Recipe
The Raspberry Sauce That Practically Makes Itself
Ingredients
- 12 oz frozen raspberries 340g
- ¾ cup sugar (or to taste) 149g
Instructions
- Put frozen raspberries in a bowl.
- Optional to speed things up: microwave for 2 minutes to thaw berries.
- Mix sugar into berries and let rest on the counter for about 30 minutes to an hour, depending on how warm your kitchen and the berries are.
- Berries will be ready when they have released their juices and the sugar has dissolved, forming a syrup.
- Mash with a fork to the desired consistency.
- Store in refrigerator for 3-4 days.
Notes
- yogurt
- ice cream
- oatmeal
- pancakes
Nutrition
Enjoy, friends!
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Kathy @ Beyond the Chicken Coop says
It just doesn't get any easier than that! I have several bags of raspberries in my freezer that I need to use up before I need to pick again this year. This is the perfect recipe for using some up!
Kelly says
It's so easy and so good! Thank you very much, Kathy!
Balvinder says
Raspberry sauce is one of my favorite sauce and I can think of lots of things to put this on. Your photos are gorgeous!
Kelly says
It can really brighten up the simplest things! Thanks so much, Balvinder!
Kankana Saxena says
Yay to berry season 🙂 Have you tried adding chia seeds to it! It just makes it so thick and creamy 🙂
Kelly says
I should give that a try, sounds delicious! Thanks so much Kankana!
2pots2cook says
Fresh raspberries are all over the place here so I will start with fresh batch. Great thing about it is that we could have this spread four seasons using frozen ones 🙂 Thank you Kelly !
Kelly says
Yes, it's wonderful any time of the year. And freezing the berry helps it to break down into a sauce faster. Thanks so much, Davorka!
John / Kitchen Riffs says
Simple and tasty, this is perfect! Thanks. 🙂
Kelly says
Thanks so much, John!
David @ Spiced says
You weren't lying when you said this sauce practically makes itself! That's a great idea about using frozen berries here, too. We're hitting fresh berry season here soon, but I'll save the fresh ones for popping plain (or garnishing) and use frozen ones for this sauce. This is a great little trick to keep up your sleeve for all sorts of desserts!
Kelly says
It's amazing on so many desserts! Even if I have gobs of fresh berries that happen to be less expensive than a good quality frozen berry, I pop them into the freezer for a little bit to freeze them. I like how it breaks the berries down in the sauce. Thanks so much, David!
David Scott Allen says
Quite brilliant, Kelly! And I can think of so many uses!
Kelly says
It's delicious on so many things! Thanks so much, David!
allie @ Through Her Looking Glass says
Hi Kelly! This is fantastic. Love your beautiful raspberry sauce. Simplicity at its finest. Hope you and your family are having a wonderful summer so far!
Kelly says
I'm always amazed at the simple things that are so delicious! Thanks so much, Allie!
Valentina says
I was served vanilla panna cotta tonight and this raspberry sauce would have been so dreamy drizzled on top of it. That color is spectacular!
Kelly says
Oh that would be so amazing! I'll definitely have to try that. Thanks so much, Valentina!
Laura says
You’ve got my number here! I love this type of recipe - the flavor vs. work ratio is super-high! Thanks!
Kelly says
I love it when that happens! Thanks so much, Laura!
Haylie / Our Balanced Bowl says
Kelly!! Oh my gosh. First of all, those photos are so mouthwatering it makes me want to eat the entire bowl of raspberry syrup just by itself LOL! Second of all, I absolutely am in love with how easy this recipe is!!! Totally making it. I feel like it would be perfect to go on top of dark chocolate ice cream!!
Kelly says
Omg! Yes it would! What a wonderful combination! Thanks so much, Haylie!
Cookie Monster says
I like the color, I am sure I will love the taste
Kelly says
It's pretty delicious! Thanks so much, Cookie Monster!
Easyfoodsmith says
That stunning color! Love how versatile it is.
Kelly says
It's very versatile and so delicious! Thanks so much, Taruna!
angiesrecipes says
Pass the whole glass over please :-)))
Kelly says
It's pretty wonderful! Thanks so much, Angie!
Neil says
We have our crop of Scottish Raspberries ripe and ready for the picking now so this recipe has come at a very appropriate time. Thanks for sharing!
Kelly says
Neil, Scottish Raspberries sound pretty wonderful! So happy to discover you are Scots! When you mentioned Scottish raspberries I popped over to your site. We are from Clan Cunningham. In the U.S., but the family still makes a big deal of it! 🙂 Thanks so much!