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Homemade Raspberry Sauce is the perfect addition to any dessert, pancake or waffle recipe.
Having two young kids, I find it kind of funny how one will voraciously eat a certain food without pause and the other turns their nose up at it after the first bite. This happens a lot in our house, specifically when it comes to plain yogurt. My husband, Kenya and I each eat at least one container of Greek yogurt a day — Kenya without any added toppings at all. Chloe, on the other hand, will just flat out say “noooo” when she sees plain yogurt unless there’s something to liven it up like a scoop of Apricot, Peach and Golden Raisin Puree.
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I like to keep frozen berries on hand, primarily because Kenya thinks they’re the best breakfast AND dessert known to man. He loves eating them on their own, but recipes like this Raspberry Sauce is one he always makes an exception for. It only takes me minutes to prepare and it is so unbelievably delicious, it makes an impression on even the littlest of kids.
Raspberries are a powerhouse of nutrition, boasting magnesium, Vitamin C and plenty of dietary fiber. Since they only have 61 calories per cup, this is a perfect sauce for mom to drizzle on her favorite foods too.
When Kenya and Chloe watched me making this the other day they both oohed and ahhed as I poured the finished product into a glass jar. The gorgeous red color is almost hypnotic, and when they tasted it on their yogurt, they both went crazy. Even my husband who, like Kenya, likes his yogurt unadorned has been pouring this on to the point that there’s more sauce than yogurt in his bowl. Whether you decide to serve this on some protein-packed yogurt, ice cream, waffles or even on a sandwich with a spread of almond butter or cream cheese, it’s a treat that you’ll soon want to become a staple in your fridge. That’s one thing everyone can probably agree on!
Raspberry Sauce
Ingredients
- 1 12oz Bag Frozen Raspberries
- 2 tablespoons honey or agave
- 1/4 Cup water
- 1 tablespoon cornstarch
Instructions
- Place the raspberries and honey or agave in a saucepan over low to medium heat, stirring to combine and smashing the raspberries with the back of a spoon.
- Bring the mixture to a simmer.
- Whisk the cornstarch and water in a small bowl.
- Add the cornstarch mixture to the raspberries and stir until the sauce thickens (about 2 minutes).
- Cool and serve over yogurt, ice cream, pancakes and more!
Notes
- ** Sauce can be refrigerated for up to 2 weeks.
[…] Banana Brownie Waffles were good. I served them with this Raspberry Sauce that added a nice color and flavor contrast to the waffles, rather than syrup. My son didn’t eat […]
Hi Catherine! I’m living in Barcelona and can’t easily find frozen raspberries. Can I simply substitute fresh ones?
Hi, maybe i’m being a off topic here, but I was browsing your site and it looks exceptional. I’m writing a blog and trying to make it look neat, but everytime I touch it I mess something up. Did you design the blog yourself? Could someone with little experience do it, and add updates without messing it up? Anyways, good information on here, very informative.
My girls love this sauce! We have eaten it on yogurt and pancakes. Thanks for such a great recipe!
This is AH-MAZING! Reminds me of the sugary-syrupy-strawberry sauce we used to use to top french toast when i was a kid. My husband and i topped ice cream with it last night and he asked me more than once…what did you put in this, it’s great?? I used strawberries, and used a potatoe masher to smoosh them. I can’t wait to try this on yogurt!
Finally had a chance to make this, and it is DELICIOUS!!! I can’t wait to put it on the kids’ pancakes in the morning! Also so excited to try it on ice cream! Much healthier sauce than chocolate syrup. Thanks!!!
Yes, any type of berries !
Can this be made with strawberries instead? I don’t have any raspberries on hand.
You can add more honey or agave 🙂
I made this sauce exactly as the recipe stated and while it was quite good, (Luke, my 2 year old gobbled it up) My husband said that it was a little tart (because of the raspberries!) What can I add to cut the tartness of the raspberries?
Thank you for the feedback! I will be changing the recipe to 1 tbsp cornstarch since I see that mine came out to be more thick after i refrigerated it. I’m so happy it came out great! I will be using this sauce as a jam and make another batch with the updated recipe!
Hi Catherine,
Great recipe! Exactly what I was thinking about making over the weekend. Tried it this morning with blueberries (didn’t have any raspberries) and it turned out great! I used the cornstarch and it became quite thick. Might skip the cornstarch next time so then it would be more like a blueberry syrup.
Great with pancakes and banana bites.
Thank you!
This sauce is good for 2 weeks in the fridge. How was your blackberry sauce?
Hi Catherine! First, thanks for all super yummy recipes. My little one (and me the hubs, too) love them!! I can’t wait to try the raspberwee sauce, but I had a question about how long it could keep in the fridge? I made a similar sauce with blackberries last night (although I put lemon juice to thicken instead of cornstarch) and I am not sure how long it’s safe to keep. Any thoughts?
I love recipes with just 4 ingredients, perfect to make to spice up the weekday meals. thanks!
Hi
We love your recipes. Keep them coming. I was wondering, we have frozen a lot of Mulberries. Can we do the same recipe as the Raspberr-Wee sauce as above? Do you have any recommendations or recipes you would recommend to use the Mulberries? Please advise. Thank you again!
Karen