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4.39 from 18 votes

Thick Raspberry Sauce

This thick raspberry sauce is made from frozen berries and is thick enough to use in any baked good or served as you prefer.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: condiments
Cuisine: American
Keyword: raspberry dessert sauce, raspberry sauce, seedless raspberry sauce, thick raspberry sauce
Servings: 2 cups
Author: Amy- A Red Spatula


  • 5-6 cups frozen raspberries
  • ½ cup water
  • 2 tablespoons fresh lemon juice
  • ¼-3/4 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 ⅓ 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


  • 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.