This homemade raspberry sauce is perfect for using up your summer bounty of raspberries and is the perfect topping for peach melba as well as plain ol’ vanilla ice cream!
You can also drizzle this on top of my peach upside down cake, a stack of banana pancakes or a Bisquick peach cobbler.
Easy Raspberry Sauce
It’s the season for everything berry, especially raspberry for those of you that have bushes in your backyard! I tend to make a summer berry fruit salad when I have an overabundance of any fruit, just toss them all together in that delicious orange sauce.
But a simple raspberry galette with walnut streusel is an easy way to use up raspberries, or an Anne of Green Gables raspberry cordial!
Ingredients for Raspberry Sauce
The ingredients are pretty simple, but a little fancier than usual since this recipe pairs up with my classic peach melba.
- 4 cups fresh raspberries
- 1/2 cup white sugar to taste
- 1/4 cup orange juice
- 2/3 cup cold water
- 1/2 teaspoon vanilla extract
- 1 tablespoon salted butter
How to Make Raspberry Sauce
This is a multi-step recipe that is more complex than simply smashing berries with water and sugar and boiling, but it’s worth it for a silky smooth sauce!
- Combine the raspberries, sugar, orange juice, and water in a saucepan.
- Bring to a boil over medium-high heat, then lower the temperature to medium.
- Cook the raspberries, stirring occasionally, until softened and broken up into the sauce, around 10 minutes.
- Remove the sauce from the heat and stir in the vanilla extract.
- To remove the seeds press through a fine mesh strainer or cheesecloth and then discard the seeds.
- Combine the cornstarch slurry ingredients in a small measuring cup, whisking until combined completely.
- Place the saucepan back on the stove and whisk the slurry into the mixture rapidly, mixing it in completely to ensure that there are no lumps.
- Cook on high heat, whisking constantly until the sauce thickens, around 2-3 minutes.
- Remove from the heat and stir in the salted butter until completely melted. Cool until slightly warm, then pour the sauce into a lidded jar, place the lid on and refrigerate.
- Refrigerate until needed.
How to Remove the Seeds
Now this recipe for raspberry sauce is meant to match my Classic Peach Melba, show above, so it is absolutely a SEEDLESS raspberry sauce. You can skip the steps to remove the seeds if you prefer, but all you need is a fine mesh strainer you guys, or a little bit of cheesecloth and you have a slily smooth sauce that is much better without the seeds. All you need to do is:
- Remove the sauce from the heat and stir in the vanilla extract.
- To remove the seeds, press through a fine mesh strainer or cheesecloth and then discard the seeds.
I have also found that some varieties of raspberries are almost ALL seeds, so it really depends on the types of berries you have whether you want to skip this step.
How to Freeze Raspberry Sauce
You can easily freeze this by placing it into smaller freezer safe bags and freezing it laying flat for up to 6 months. You can also freeze it in an ice cube tray, then pop out the individual little frozen ice cubes of raspberry sauce and place those into a freezer safe bag and freeze for up to 6 moths as well!
Enjoy! Hope everyone is having a great summer!
Love,
Karlynn
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Raspberry Sauce
Ingredients
- 4 cups fresh raspberries
- 1/2 cup white sugar to taste
- 1/4 cup orange juice
- 2/3 cup cold water
- 1/2 teaspoon vanilla extract
- 1 tablespoon salted butter
Cornstarch Slurry
- 2 tablespoons cornstarch
- 1/3 cup water
Instructions
- Combine the raspberries, sugar, orange juice, and water in a saucepan.
- Bring to a boil over medium-high heat, then lower the temperature to medium.
- Cook the raspberries, stirring occasionally, until softened and broken up into the sauce, around 10 minutes.
- Remove the sauce from the heat and stir in the vanilla extract.
- To remove the seeds press through a fine mesh strainer or cheesecloth and then discard the seeds.
- Combine the cornstarch slurry ingredients in a small measuring cup, whisking until combined completely.
- Place the saucepan back on the stove and whisk the slurry into the mixture rapidly, mixing it in completely to ensure that there are no lumps.
- Cook on high heat, whisking constantly until the sauce thickens, around 2-3 minutes.
- Remove from the heat and stir in the salted butter until completely melted. Cool until slightly warm, then pour the sauce into a lidded jar, place the lid on and refrigerate.
- Refrigerate until needed.
Notes
- Yield will depend on how seedy your berries are and how much you boil it down
Beth Van Prooyen says
I have a question for you, I need a good Melba sauce to put over raspberries for my daughter’s wedding cake I am making, is this as thick as the store bought Melba sauce? it is a very good raspberry year and fresh always taste better.
Alan Jones says
In respect to the Raspberry sauce recipe, step 6 says combine the cornstarch slurry ingredients.. I did not note any instructions for making the cornstarch slurry or ingredients for the slurry. Would you please forward same to me.
Thanks, Alan
Karlynn says
Hi Alan, the ingredients are listed right below the salted butter in the ingredients list and have their own bolded header as well. Step 6 and 7 deal with the process. I’d you can’t see those please send a screenshot through my contact me page, as I can clearly see all of it and it might be a technical glitch on your end
Brenda MacNeil says
I’m definitely trying this with our raspberry overload this year! Question: do you ever just leave the seeds in? Thoughts?
Karlynn says
You can leave the seeds in, but they can get overpowering and make the sauce too crunchy. I prefer it seedless . You can also make a few batches seeded and some seedless and mix them together. It’s all personal preference!