This Thick Raspberry Sauce is perfect when you need a raspberry filling that actually stays in place. It's thick enough for cakes, cookies, pastries, and sweet rolls, but still smooth enough to spoon over cheesecake or ice cream if you'd like.
Made with frozen or fresh raspberries, it comes together in about 20 minutes and keeps well in the refrigerator, making it easy to prepare ahead.
Ingredients
You'll only need a few simple ingredients:
- Cornstarch
- Frozen or fresh raspberries
- Granulated sugar
- Lemon juice
- Water
How to make
ombine the raspberries, sugar, lemon juice, and water in a saucepan. Cook until the berries have softened and released their juices.
If you'd like a seedless sauce, press the mixture through a fine-mesh sieve. Otherwise, leave the seeds in for a more rustic texture.
Return the sauce to the pan. Whisk together the cornstarch and water to make a slurry, then slowly whisk it into the raspberry mixture. Continue cooking for a few minutes until the sauce thickens.
As the sauce cools, it will become even thicker.
Getting the Right Consistency
This sauce is intentionally thicker than a traditional raspberry sauce because it's designed to be used as a filling.
If you're using it for:
- Layer cakes
- Thumbprint cookies
- Sweet rolls
- Danishes
- Hand pies
The thicker consistency helps keep the filling where it belongs.
If you'd rather use it as a dessert sauce for pancakes, waffles, cheesecake, or ice cream, simply stir in a tablespoon or two of water until it reaches the consistency you prefer.
Ways to Use It
One batch goes a long way. Try it in:
- Layer cakes
- Cheesecake
- Thumbprint cookies
- Danish pastries
- Cinnamon rolls
- Crepes
- Yogurt
- Pancakes or waffles
- Brioche
- Ice cream
Storage
Store the raspberry sauce in an airtight container in the refrigerator for up to one week.
Now it is ready to go! I used this for my raspberry rolls and this yummy raspberry swirl bread. Both were so delicious and the sauce was perfect for them!
Thick Raspberry Sauce
Ingredients
- 5-6 cups frozen raspberries
- ½ cup water
- 2 tablespoons fresh lemon juice
- ¼ to ¾ cup granulated sugar to taste
Cornstarch slurry
- 3 tablespoons cornstarch
- 1 tablespoon cold water
Instructions
- In a medium saucepan, combine the raspberries, water, lemon juice, and sugar. Bring to a gentle simmer over medium heat, stirring occasionally, until the berries have softened and the sugar has dissolved, about 10 minutes.
- For a seedless sauce, press the mixture through a fine-mesh sieve, then return the sauce to the saucepan. If you don't mind the seeds, skip this step.
- Whisk together the cornstarch and cold water until smooth. Slowly whisk the slurry into the raspberry sauce.
- Cook over medium heat, whisking constantly, for 3–5 minutes, or until the sauce has thickened.
- If you'd like a thicker filling, prepare an additional slurry and add it a little at a time, allowing the sauce to come back to a simmer before adding more. The sauce will continue to thicken as it cools.
- Cool completely before using as a filling, or refrigerate in an airtight container for up to 1 week.
Notes
Notes
- Fresh raspberries can be substituted for frozen. They may require slightly less cooking time.
- The amount of sugar will depend on the sweetness of your berries and your personal preference.
- This sauce is intentionally thick, making it ideal for cakes, cookies, pastries, sweet rolls, and other baked goods.
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Chantelle says
It’s great just need to figure out lesser measurements for when it’s just used as a topping for the cheesecake
Amy Sandidge says
This can easily be halfed! Do you need less than that too?