This homemade Raspberry Sauce is made with fresh berries and cooks down into the perfect topping for ice cream, cheesecake, or in a smoothie!

Easy Raspberry Sauce Recipe

Raspberry is in my top 5 favorite flavors list. It might be number one, depending on the quality of the berry I have in front of me. I love it that much.

Some of the most memorable times from my childhood are picking raspberries out at my Grandparent’s house, and then in the winter having Grandma heat up a bowl of those berries from the freezer, pouring some sugar over it, and letting me go to town.

No better dessert than that!

This sauce is simple. The hardest part is taking the seeds out of it, and even that isn’t really hard, just a bit time-consuming. It is also optional.

We make this for a topping regularly on vanilla cheesecake or ice cream.

Get all of my Dessert Recipes here!

Raspberry Prosecco Cocktail — This raspberry sauce works great for cocktails!

Raspberry Sauce shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

Raspberries
Sugar
Chambord
Vanilla
Water

Try our Homemade Raspberry Jam too!

Add to my **Raspberry Margarita** recipe too!

How to make Raspberry Sauce

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

Cook

Add all the ingredients to a pan. Crush the berries. Simmer over low heat until the sugar is dissolved.

Strain

Press the mixture through a fine mesh strainer or cheesecloth.

Thicken

If desired, thicken your sauce slightly using 1-2 teaspoons (depending on how thick you’d like it, and how much liquid the berries were holding) of cornstarch mixed into 1 tablespoon of cold water. Simmer until thickened.

Enjoy!

Eat it with a spoon, pour on a sundae, drizzle over cheesecake, mix into cocktails, anything that needs a super kick of raspberry!

Our Raspberry Fluff Pie is delicious and NO BAKE!

Blackstone Raspberry Pancakes — Pour over a big pile of **Raspberry Pancakes**.

Raspberry Sauce FAQ

How do you store leftovers?

In a covered container in the fridge for up to a week, or until you start seeing visible signs of mold. I like to freeze it if we’ll be keeping it longer than a week.

Are there any substitutions for the sugar?

There might be. I haven’t tested this recipe with any sugar substitutes, so experiment at your own risk!

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Yield: 2 cups

Homemade Raspberry Sauce

Name: Homemade Raspberry Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 4 cups whole fresh raspberries; 2 cups sugar; 3 tablespoons Chambord; 1/2 teaspoon vanilla; 1/4 cup water; 1 teaspoon cornstarch; 1 tablespoon cold water

Homemade raspberry sauce to top your cheesecake, ice cream, or just eat with a spoon. You know. Classy-like.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

4 cups whole fresh raspberries
2 cups sugar
3 tablespoons Chambord
1/2 teaspoon vanilla
1/4 cup water
1 teaspoon cornstarch
1 tablespoon cold water

Instructions

Put all of the ingredients into a medium saucepan over low to medium-low heat. Simmer for 10-15 minutes, or until the sugar is fully dissolved.
Take the berry mixture and press through a fine metal strainer. On occasion (with a different spoon) scrape the bottom of the strainer to remove any stubborn pulp that may be sticking there.
Put back into a clean saucepan and bring up to a simmer again. Mix together the cornstarch and the cold water and whisk in, while simmering, and cook until thickened.

Raspberry Sauce Recipe