An easy homemade raspberry sauce recipe using simple ingredients. No refined sugars included. Can be made chunky or smooth. Use this delicious easy raspberry sauce as a topping to make everything just a little sweeter!
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Raspberries are in season right now and we have loads of red and black raspberries that come from our garden every summer.
We eat them fresh, throw them in smoothies, and freeze for the winter months.
One of our favorite things that we love to do with them is make a raspberry sauce. My husband started making this sauce years ago when he would make crepes as a treat on Saturday mornings. We used the raspberry sauce and cream cheese as a delicious filling. Yum!
It is so simple to make and only uses two ingredients.
Raspberry sauce ingredients
raspberries: I like to use frozen raspberries so I can make this year round, but fresh raspberries will work as well. A bag of frozen raspberries from your grocery store will work great for this.
water: This is not technically an "ingredient", but the water gives liquid to the sauce in which to simmer the raspberries.
honey: This is my choice of sweetener instead of sugar. Of course you could also use sugar, but I prefer honey as a natural sweetener option.
Just a few tools are needed to make the sauce successfully. If you want a chunkier sauce, you can skip the immersion blender and strainer, but I like the smooth consistency.
- saucepan: Any small saucepan or skillet will work. I prefer to use a nice stainless steel saucepan.
- glass jar: This is used for blending the sauce and storing. Glass jars are a staple in my kitchen.
- immersion blender: If you are desiring a smooth sauce, the immersion blender is the simplest way to achieve it. This is also a staple tool in my kitchen.
- fine mesh strainer: If you want to remove the raspberry seeds from your sauce, push your sauce through a fine mesh sieve. It takes a little work smashing the sauce through, but you will be left with a luscious smooth sauce free from seeds.
How to make homemade raspberry sauce
The method is simple. You have two options for either a smooth sauce or a chunky sauce.
- Combine raspberries in a saucepan along with water.
- Bring to a boil and reduce to medium-low heat. Simmer for 5-7 minutes until raspberries are soft and beginning to thicken.
- Using a potato masher, fork, or a spoon, mash the raspberries and stir.
- When raspberries have reduced and coat the back of a spoon, proceed with the next step.
- If you like a chunky and seedy sauce, add honey and cook for another minute or two. You are finished with your sauce!
- If you like a smooth sauce, transfer raspberry mixture to a jar and blend smooth with an immersion blender.
- Then strain through a fine sieve to remove seeds.
- Lastly, stir in your honey and simmer for another minute. Not only does the honey sweeten the sauce, it gives it a glossy look.
- Store in an airtight container in the fridge. Sauce will thicken as it cools. Use as a topping to your favorite sweet goodies!
NOTE: If you feel like your sauce needs a little more zip, consider adding some citrus like a squeeze of lemon juice or a splash of orange juice.
How to use homemade raspberry sauce
Now use your raspberry sauce to your heart's content! It's the perfect topping for so many sweet treats. Here are a few ideas to get you started.
- yogurt topping
- vanilla ice cream topping
- over homemade fluffy pancakes, waffles, or French toast
- filling for crepes
- drizzle over cheesecake or pound cake
Easy homemade raspberry sauce
A delicious raspberry sauce with no refined sugar. Just raspberries, honey, and water.
- 2 cups frozen raspberries
- ½ cup water
- 3 tbsp honey or more to taste
Place raspberries in a saucepan along with water. Bring to a boil and then reduce to medium-low heat.
Simmer for 5-7 minutes until raspberries are soft and beginning to thicken.
Using a potato masher, fork, or a spoon, mash the raspberries and stir.
When raspberries have reduced and coat the back of a spoon, proceed with the next step.
If you like a chunky and seedy sauce, add honey and cook for another minute or two. You are finished with your sauce!
If you like a smooth sauce, transfer sauce to a jar and blend smooth with an immersion blender.
Then strain through a fine mesh sieve to remove seeds.
Lastly, stir in your honey and cook for another minute.
Serve warm right away or store in an airtight jar in the fridge. Sauce will thicken a little more as it cools.
Everyone has different tastes for sweetness. If you enjoy a sweeter sauce, feel free to add more honey to your liking.
If you feel like your sauce needs a little more zip, try adding a splash of citrus. Lemon juice or orange juice work well.
The sauce will keep in the fridge for about a week.
The sauce freezes well. If storing in a glass jar, leave plenty of head space at the top of the jar to prevent the jar from breaking.