Homemade Raspberry Sauce, made with fresh or frozen raspberries, is delicious and easy to make. It’s the perfect sauce for cheesecake, pancakes, waffles, ice cream, and other desserts.

Homemade Raspberry Sauce is an easy recipe I came up with for my Olive Garden White Chocolate Raspberry Cheesecake (remember that cheesecake recipe I mentioned working on?). When you think about it, basic fruit sauce is actually pretty simple to make.

Spoonful of Homemade Raspberry Sauce in a Jar

You only need a few basic ingredients, including the fruit you choose to use in your sauce, in this case, raspberries. You can use fresh or frozen berries; it really doesn’t matter. I did use frozen, though, mainly because they are a lot cheaper.

Even with straining the sauce to remove most of the seeds, there really is nothing complicated about making raspberry sauce. And it’s delicious on so many things.

You can spoon raspberry sauce onto cheesecake, pancakes, ice cream, especially with this Fruity Pebbles ice cream recipe… Zeke and I even enjoyed a peanut butter and jelly sandwich with this sauce instead of jelly.

Also, it’s not too sweet. I let the berries flavor the sauce and only added in 2 tablespoons of pure cane sugar. I got to thinking afterward, I could’ve even replaced that sugar with honey.

Either way you make it, with sugar or with honey, it’s sure to be a delicious addition to breakfast, brunch, or dessert.

Tips for how to make Homemade Raspberry Sauce

First of all, gather your ingredients… You’ll need raspberries (fresh or frozen), water, lemon juice, pure cane sugar, and corn starch.

If you’re using frozen berries, allow them to thaw first. I actually microwaved mine on defrost.
Purée the raspberries using a blender or potato masher.
Strain the raspberries to remove most, if not all, of the seeds. I just used a simple mesh strainer.
Mix together the water, lemon juice, sugar, and puréed raspberries in a small saucepan.
Before heating, whisk the corn starch into the mixture. Whisking will ensure a lump-free sauce.
Bring to a boil on low to medium heat and simmer for about 3 minutes, or until your sauce has the desired thickness.
You can pour or spoon this delicious raspberry sauce on heart pancakes, waffles, ice cream, etc. I actually swirled most of mine into my cheesecake batter.

Looking for more delicious jam and sauce recipes?

Kitchen tools you may need to make Homemade Raspberry Sauce

Lemon Juicer – I tend to buy lemon juice from the freezer section at my grocery store, but this may come in handy if you want to juice your own lemons for more than just this recipe.

Blender – You’ll need a way to puree the berries. You can also use a potato masher if you don’t have a blender.

Mesh Strainer – This will allow you to remove the seeds from the berries.

Small Saucepan – So you can cook your sauce.

Whisk – Whisking ensures a lump-free sauce.

Heat-Resistant Spatula – I love my spatulas and use them for scraping the sides of the pan and easily keeping my sauce stirred.

Print the recipe for Homemade Raspberry Sauce