The Best Thick Raspberry Sauce. Are you ready to learn how to thicken your next batch of raspberry sauce? This blog post will teach you everything you need to know to have the perfect thickened sauce. Now, whether you call it raspberry sauce or raspberry coulis, this thickening technique works the same!
What is the difference between a raspberry sauce and a raspberry coulis? Great question. A coulis is typically cooked and strained, sauces don’t have to be. So, if we are getting technical, this “sauce” I am showing you is actually a raspberry coulis that has been thickened. Let me show you just how it is done!
What Makes This The Best Thick Raspberry Sauce?
- It is made with frozen raspberries to make and has an amazing flavor all year round! If you have fresh berries, you can certainly use those!! Just know your cooking time will be a little shorter in the first step as the berries won’t need to be thawed.
- This sauce is simple to make, it all comes together in about 15 minutes.
- It holds well for up 7 days in the fridge! So, make it ahead to save yourself time.
- The thick raspberry sauce goes so well with so many things! Think cookies, cake fillings, swirled brioche, etc. There are so many options!
- It tastes delicious. I used to work in a bakery that used the bagged fillings. Compared to this, those are so lifeless and bland. This tastes amazing.
How To Make The Best Thick Raspberry Sauce
The Process for making this thickened raspberry sauce is pretty simple, but there are a few steps to it, let me line them out.
- Heat your frozen raspberries, lemon juice, water, and sugar in a saucepan for about 5-10 minutes. You can also easily make this with fresh raspberries as well, just know cooking time is shorter.
- Strain the sauce if you are going seedless as I did.
- Return the sauce back to your pan.
- Make your cornstarch slurry. There are other ways to thicken the sauce, but this one is so simple.
- Mix in the cornstarch slurry to your sauce, making sure to whisk constantly.
- Return to heat and cook, stirring constantly until thickened.
- Remove from heat and use or store.
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 or Marshalls 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. You can also use honey here if you prefer. The swap-out is simple.
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.
The Last Steps
Pour the sauce back into the pan. There is no need to dirty another pan here.
What is a cornstarch slurry you might ask? Well, it is simply a slurry made with cornstarch and water that is used to thicken liquids. I like it for a few reasons- it is simple and thickens quickly, it is gluten-free, and unless you really overdo it, you can’t taste the cornstarch at all.
Add your water to the cornstarch and mix to form your slurry. You want this to be very slightly thick. Mix well to make sure you don’t have any little cornstarch lumps.
Pour it slowly into the sauce, whisking constantly as you do. That means one hand is whisking, while the other is pouring. DO NOT dump it all in at once, then mix. You will wind up with tons of thick lumps in your sauce.
Return your sauce to the heat and cook another few minutes until the sauce is thickened. One thing to note, it will thicken even more as it cools, so take that into account. If it is not as thick as you would like when you finish, you can also make a smaller batch of slurry and mix it in, 1-2 tablespoons at a time. Let that cook in and check for thickness.
The Best Thick Raspberry Sauce
Once it is thickened, pour it into a container and allow it to cool. That is it. Like I said, there are a few steps to this, but none of them are too hard.
This is the thickness I was going for. Pretty thicc, right :).
Thick Raspberry Sauce
- 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.
- 3 tablespoons cornstarch
- 1 tablespoon cool water
- 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.