Thick raspberry sauce
I needed a thick raspberry sauce for some baked goods I was working on. I had a specific thickness I was looking for, so I knew I needed to make my own. I also wanted it seedless, another reason to make my own. This is a simple recipe. Create a raspberry sauce, strain it, thicken with cornstarch…and BOOM! You have a thick raspberry sauce. This holds well in the fridge too, so if you don’t use it right away, store in the fridge for up to 7 days.
Frozen berries
Raspberries are not in season right now, and honestly even if they were, sometimes I buy frozen anyway as they are cheaper. Now, in cooking this sauce, make sure you have a pan with a thick bottom, it can be burned, but you reduce those chances with a thick bottom pan like this Cuisinart I have been using forever. That isn’t my actual pan. I buy mine from TJ MAXX individually and love them!
This only takes a little water, as the berries will release a lot of liquid when they thaw.
Sweetened with a little sugar.
Lemon juice is a must with berries.
Bring all ingredients to a simmer, making sure the berries are melted and sugar is dissolved.
Straining the sauce
I didn’t want seeds in my sauce, so I strained. This is a personal preference, so if you don’t mind them, skip this step.
It will take a little persuasion to get it all through the strainer.
I used the back of a spoon and slid it across the strainer to get all the juices through.
Pour sauce back into pan.
Cornstarch slurry
Make your cornstarch slurry. There are other ways to thicken, but this is so simple.
Add your water to the cornstarch and mix to form your slurry.
Pour it slowly into the sauce, whisking constantly as you do.
The perfect thicc sauce
Once it is thickened, pour into container and allow to cool.
This is the thickness I was going for. Pretty thicc, right :).
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
- 1/2 cup water
- 2 tablespoons fresh lemon juice
- 1/4-3/4 cup sugar This is going to depend on how sweet you want your sauce. I don't like mine very sweet, so I used about 1/3 cup. That was plenty sweet for me. You can always start with less, then add more later as it cooks down.
Cornstarch Slurry
- 3 tablespoons cornstarch
- 1 tablespoon cool water
Instructions
- Add raspberries, water, lemon juice and sugar to medium size pan and heat over medium heat. You will want to bring it to a low simmer, and cook until the berries have thawed completely and the sugar has dissolved. You don't need to stir constantly, but do mix occasionally. Mine took about 10 minutes total.Now, I didn't want any seeds in mine, so I strained them out. If you want to leave them, skip this step. If you are straining out the seeds, pour sauce into a fine mesh strainer over a bowl. Press the sauce through, making sure to get as much of the sauce out as you are able. Remember to lift the strainer and scrape the sauce off the bottom of the strainer as well. Discard the seeds, and add the sauce back to the pan.Now, mix the cornstarch slurry in a small bowl. Slowly pour it into the sauce, stirring with a whisk the whole time. Turn heat back on medium high, mixing constantly. Cook for about 3-5 minutes until sauce is thickened. Now, let me add- you may need to add in more slurry to get the sauce to the thickness you want. This is such a variable as berries will release different amounts of liquid. If you do want your sauce more thick, make another slurry. Add it in slowly and make sure it is heated all the way through before you add more in. You WILL NOT KNOW how thick your sauce is until it is heated. Also, it will thicken even more as it cools, so keep that in mind as well. Use the sauce as desired. I will include links for 2 recipes I used mine in recently. If you don't use it right away, store in an airtight container in the fridge up to 7 days. Now, sit back and enjoy. You deserve it.
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