This Raspberry Sauce recipe, also called raspberry coulis, comes together in minutes with frozen raspberries. This easy raspberry sauce makes a bright, versatile topping for breakfast or dessert, perfect over waffles and pancakes, swirled into overnight oats and chia pudding, or drizzled over cheese blintzes or ice cream. It's easy to make and full of fresh raspberry flavor.
I keep this raspberry sauce in the fridge or freezer because it's an easy way to upgrade all kinds of breakfasts and desserts. Once you know how to make raspberry sauce, you'll find yourself spooning it over everything. Once you make a batch, you'll find yourself spooning it over everything from pancakes and yogurt to cheesecake, cheese blintzes, and vanilla bean ice cream. You'll find so many uses for it!
↓ Recipe
Raspberry Sauce Recipe Highlights
- Uses frozen raspberries - Frozen berries are convenient, consistent, and release their own juices as they cook down.
- Versatile for serving - Spoon it over pancakes, waffles, blintzes with cheese, chia pudding, cheesecake, ice cream, and more.
- Simple ingredients - Just a few basic ingredients come together for big flavor.
- Easy to make - Simmer briefly, leave chunky or puree and remove seeds for a raspberry coulis , and it's ready in minutes.
Ingredients You'll Need
- Raspberries - Frozen raspberries work perfectly for this raspberry sauce recipe and release plenty of juice as they thaw and cook.
- Sweetener - Use sugar or a monk fruit-allulose blend for a no-sugar-added option.
- Thickener - A little cornstarch gives the raspberry sauce body and helps it cling.
- Lemon juice - Just a small amount lifts and brightens the flavor (optional).
Please see the recipe card for measurements.
For more delightful fruit sauce recipes, try my smooth strawberry coulis, blueberry compote, or sugar-free lemon curd.
Chef's Tip: Fresh vs. Frozen Raspberries
Fresh raspberries work well for raspberry sauce, but they need a little help getting started. Unlike frozen berries, they don't release extra liquid from thawing ice crystals, so add 2-4 tablespoons water to the pan, along with a small squeeze of lemon juice if desired. Add the sugar or monk fruit at the beginning so it dissolves as the berries cook and release their juices.
How to Make Raspberry Sauce
- Add the thawed raspberries to a 3 quart pot over medium to medium low heat and begin to cook them down into a raspberry sauce.
- When berries are thawed and bubbling, add the sugar or monk fruit and stir in.
- As the berries cook and thicken, mash with a potato masher until it is the texture you prefer. You can puree later if preferred and strain out the seeds for a smooth sauce.
- At the end, add the cornstarch and water in a small bowl, mix smooth, and add to the pot. Cook 1-2 minutes to remove raw cornstarch taste and thicken.
Making Raspberry Sauce into Raspberry Coulis
To make a raspberry coulis, puree the berries in a blender or food processor, then press them through a fine sieve for a smooth sauce. This removes most of the seeds and creates a classic raspberry coulis. You will lose some volume.
Servings Suggestions
This raspberry sauce is delicious for breakfast or brunch spooned over crispy waffles, buckwheat pancakes, high protein overnight oats, chia breakfast pudding, yogurt, or blintzes with cheese. For dessert, serve it over cheesecake, pound cake, panna cotta, or vanilla ice cream.
Storage and Freezer
- 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.
More Sweet Sauces and Toppings
Looking for more easy ways to dress up breakfast or dessert? Here are a few of my favorite fruit sauces, compotes, and toppings to try next.
Did You Make This Raspberry Sauce?
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📖 Recipe
Raspberry Sauce (or Raspberry Coulis)
Equipment
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
Nutrition
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