This sweet and silky raspberry sauce recipe is a simple condiment that comes together in minutes. It pairs perfectly with so many dessert and breakfast items, you’ll want to spoon it over everything!
Raspberry Sauce Recipe
Fresh, bright, smooth, and just simply beautiful, this raspberry sauce is so easy to whip up in minutes and definitely something you’ll want to keep on hand to enhance a number of breakfast and dessert recipes, or even roast chicken!
It’s perfect for after-dinner desserts, Sunday brunch, holidays, special occasions, or every day. A gorgeous condiment exploding with flavor, this sweet sauce elevates everything you pair it with.
Also known as a raspberry coulis (a French culinary term, pronounced koo-lee), this sauce is basically sweetened fruit purée. Simple, yes? Basic, no! It can turn a plain pound cake or cheesecake into something extraordinary. The pop of beautiful color is the perfect finishing touch.
Raspberry Sauce Ingredients
- Raspberries – this fruit is the star of the sauce, of course. Delicate in texture, rich ruby-red in color, and sweet-tart in flavor. Use fresh or frozen berries.
- Sugar – balancing out the tart berries and needed to make the syrup consistency. It’s what makes it a dessert sauce.
- Orange Juice – the acid helps break down the berries, releasing the natural sugars, but also lends a bright tang and balances out the sweetness.
- Orange liqueur – sweet orange liqueur adds another wonderful dimension of flavor. The alcohol cooks off and you’re left with something rich and delicious. We use Grand Marnier for this recipe, which has a touch of cognac and hints of vanilla. But you can also use something with a brandy base like Italian Gran Gala or a premium triple sec such as Cointreau or curaçao.
How to Make Raspberry Sauce
This sauce is so easy to make at home. You simply combine raspberries, sugar, and orange juice in a saucepan over medium heat until it boils, cooking and stirring until the fruit breaks down and the sauce becomes syrupy. We like a silky smooth sauce, so we transfer the mixture to a blender and blitz until smooth, then stir and press with the back of a spoon through a fine mesh sieve over a bowl, to extract the liquid and remove the seeds. Add the liqueur, if using, and stir to combine. Then cool to room temperature, cover, and chill.
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- Berries: this technique of making a fruit sauce works with strawberries and blackberries, too.
- Sugar: not all berries carry the same sweetness. You can adjust the sugar slightly to get the flavor you want.
- Citrus: replace the orange juice with lemon juice.
- Liqueur: if you are opposed to using liqueur, you can substitute the amount in this recipe with 1/2 teaspoon vanilla.
- Consistency: this sauce is silky smooth, thin enough to pour, but thick enough to coat the back of a wooden spoon – in my opinion, perfect. But if you want it even thicker, it’s easy to do by either leaving in the seeds or with a cornstarch slurry. Whisk together 2 tablespoons cornstarch with 2 tablespoons water until completely dissolved, then stir the mixture into the boiling sauce – you’ll notice it thicken up almost immediately. Keep in mind that the sauce thickens as it cools, too.
Ways to Use Raspberry Sauce
This sauce pairs perfectly with so many things, you won’t have a problem finding ways to use it! Here are some of our favorites:
- Spooned over vanilla panna cotta
- Served with cheese blintzes
- With crepes, pancakes, waffles, or French toast
- Over angel food cake, cheesecake, pound cake, or brownies
- Paired with chocolate mousse and homemade whipped cream
- Drizzled over ice cream
- Used as a layer in overnight oatmeal or mixed into yogurt
- Whirl it into smoothies
Throwing a small dinner party and want to elevate the dessert presentation? Try these techniques:
- Transfer the sauce into a squeeze bottle and pipe dots around the perimeter of each dessert plate.
- Set the dessert in the center of a dessert plate over a pool of the sauce.
- Pour a tablespoon of the sauce into a circle on the plate, then drag the back of a spoon through it to create a swoosh design.
- Fresh or frozen berries can be used, making this a great year-round sauce. Fresh berries are wonderful, but since their season is limited, using frozen berries is a great alternative – just make sure to completely thaw them first.
- Seeds or no seeds? We strain the sauce through a fine mesh sieve and leave the seeds behind so it’s silky smooth, but you can include the seeds and omit that step if you prefer.
- Easily double the recipe. You’ll only end up with about 1 1/2 cups, so if you think you’ll go through it pretty fast, double the ingredients.
How to Store Raspberry Sauce
Allow the sauce to cool completely, then store in an airtight container in the refrigerator up to 5 days or freezer for 2 months. If freezing, leave a little gap in the container for expansion. Thaw in the fridge overnight before serving.
Watch it Being Made
Other Dessert Sauces We Love!
Easy Raspberry Sauce
- 12 ounces (about 2 1/2 cups) raspberries (thawed, if frozen)
- 1/2 cup granulated sugar
- 3 tablespoons orange juice
- 1 tablespoon orange liqueur (such as Grand Marnier)
- Combine raspberries (and any juice from thawing), sugar, and orange juice in a saucepan over medium heat; cook and stir until raspberries break down, the sugar dissolves, and sauce is syrupy, about 5 minutes.
- Transfer mixture to a blender and blitz until smooth, then stir and press through a fine mesh sieve over a bowl, using the back of a spoon to extract all the liquid. Remove any seeds that remain.
- Add the liqueur, if using, and stir to combine.
- Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.
- Serve, as desired. We love it with our panna cotta!