Raspberry Sauce (or Raspberry Coulis)

Ruby red raspberry sauce made with frozen berries in a glass jar with a gold spoon.

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Raspberry Sauce (or Raspberry Coulis)

An easy to make, versatile sauce for breakfast and dessert uses. With frozen berries in hand it takes minutes to make. To make a smooth coulis, see the notes at the end of the recipe. Fresh raspberries can be used, but they need a little extra liquid to get started. See the post for details.

Prep Time0

Cook Time10

Total Time10

Course: Breakfast, Dessert, Sauce

Servings: ¼ cup servings or yield 2 ¼ cups

Calories: 58kcal

Author: Sally Cameron

Equipment

3-quart saucepan

Ingredients

24 ounces frozen raspberries thawed but not drained
3-4 tablespoons sugar or monk fruit/allulose blend
1 tablespoon cornstarch
1 tablespoon water

Instructions

Add the thawed raspberries to a 3 quart pot over medium to medium low heat and begin to cook them down. Control your heat, turning down if needed, so you don't cook off all of the juice.
When berries are thawed and bubbling, stir in the sugar or monk fruit and cook 1-2 minutes. With a hand masher/potato masher, gently mash the berries until you get to the consistency you want. Leave some texture unless you plan to puree it.
Turn heat down to low, combine the cornstarch and water and mix until smooth, then stir into the pan. Cook for 1-2 minutes until thickened and syrupy. Enjoy warm or cool.

Notes

Refrigerate – Store raspberry sauce in an airtight container in the refrigerator for up to 5 days.

Freeze – Freeze in an airtight container for up to 2 months. For smaller portions, freeze in an ice cube tray, then transfer the frozen cubes to a freezer bag or container.

To use after freezing – Thaw in the refrigerator overnight or at room temperature for a short time, then stir well before serving.

Nutrition calculation note - If you use the monk fruit/allulose blend as I do, it reduces the carbs in the overall recipe by 36 grams of carbs, or 4 grams per serving.

Making a coulis - At the end, puree the berries in a blender or food processor then press them through a fine sieve for a smooth sauce called a coulis if desired. You will lose some of the volume of the sauce. Taste and adjust for sweetness or a bit of lemon juice if desired.

Nutrition