Raspberry Sauce Recipe

26 Comments

5 from 4 votes
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Raspberry Sauce has to be one of my new obsessions. Well, this raspberry sauce at least. I love it on so many dishes that I can’t even begin to tell you how much you need this in your life!

Raspberry Sauce Recipe | ยฉaddapinch.com

Fresh, bright, and just down right beautiful, this raspberry sauce recipe is definitely a keeper. You’ll want to have some on hand as much as possible to brighten up so many things such as my Mama’s cream cheese pound cake recipe, add to a bowl of yogurt in the mornings, or even to drizzle over a piece of roasted chicken, duck, or other poultry. It’s just fabulous.

Raspberry Sauce Recipe | ยฉaddapinch.com
Raspberry Sauce Recipe | ยฉaddapinch.com

Here’s my Raspberry Sauce recipe. I think you’ll love it.

Raspberry Sauce Recipe

5 from 4 votes
Raspberry Sauce makes a delicious addition to so many dishes. Get this raspberry sauce recipe that you’ll definitely want to make again and again.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 (1/4 cup) servings

Ingredients

  • 2 cups raspberries, fresh or frozen
  • ยฝ cup granulated sugar
  • ยฝ cup water
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice

Instructions 

  • Add raspberries, granulated sugar, water, zest and juice of lemon to a medium saucepan and bring to a boil over medium-low heat.
  • Reduce heat and allow to simmer about 10 minutes or until thickened to coat the back of a spoon.
  • Remove from heat and pour into jar of a blender.
  • Blend on high speed for 10 seconds or until completely smooth.
  • Pour into a bowl, cover with plastic wrap, and refrigerate until chilled, about 20 minutes or overnight.

Notes

You can use a fine mesh strainer or cheesecloth to remove any seeds, if you prefer.ย 
Makes 2 cups
ย 

Nutrition

Calories: 65kcal | Carbohydrates: 16g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 51mg | Fiber: 2g | Sugar: 14g | Vitamin A: 11IU | Vitamin C: 10mg | Calcium: 9mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 4 votes

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Recipe Review




26 Comments

  1. Chris says:

    I don’t see a step for straining the seeds. What kind of blender do you use that pulverizes the seeds small enough to not be a nuisance? The seeds are the main reason I don’t make raspberry sauce (or coulis) more often. Have you tried blackberry sauce? Just as good as raspberry especially if you can get some sweet berries!

  2. Lily (A Rhubarb Rhapsody) says:

    Raspberry sauce is awesome isn’t it? I love it on top of ice cream or pancakes, it adds that nice touch of ‘zing’!

  3. Julana says:

    5 stars
    I love raspberry sauce , I have to try it on roast chicken! Thx. It’s wicked on chocolate cheesecake!

  4. Gaby says:

    This looks beyond delicious! I bet it is so good drizzled over roasted chicken!

  5. chels R. says:

    I could literally drink this straight up!

  6. Marcia says:

    Does this sauce have seeds in it?

  7. Melanie @ Carmel Moments says:

    Mmm. Makes me long for raspberry season. Looks so good Robyn! There will be so many ways to use this.

  8. Jessica @ A Kitchen Addiction says:

    My morning yogurt needs a drizzle of this raspberry sauce!

  9. Laura @ Laura's Culinary Adventures says:

    I’m sure I would love it! Beautiful color!

  10. Annamaria @ Bakewell Junction says:

    Robyn,
    I love raspberry sauce. It’s great paired with chocolate recipes and cheesecake and so many things. Pinned.
    Annamaria

    1. Danielle Pearson says:

      5 stars
      The Taste was perfectly wonderful! I could not get my blender to blend up all the seeds, so I used a flour sack towel, just a cheap one from Target, and poured it on that and then squeezed the raspberry sauce through the towel. It got all of the seeds out! Way easier than any strainer I’ve ever used! Now I am adding it to vanilla cake and frosting and going to have a yummy surprise I hope!

    2. Robyn Stone says:

      Hope you love the sauce with the cake and frosting, Danielle. Thanks so much!