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.
Servings: 2 cups
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.