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Spoon dripping raspberry sauce into a small jar

Easy homemade raspberry sauce

A delicious raspberry sauce with no refined sugar. Just raspberries, honey, and water.
Course condiment
Cuisine American
Keyword raspberry recipe, raspberry sauce
Cook Time 15 minutes
Servings 4
Author Tara Buss


  • immersion blender


  • 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.