This Easy Seedless Raspberry Sauce is bright, fresh and full of fresh berry flavor!
Once you learn how to make this easy raspberry sauce recipe you will be using it on cake, ice cream, cheesecake, brownies and so much more!
Ingredients
- Raspberries – fresh or frozen. If using frozen berries do not add water.
- Granulated sugar – because berries vary in sweetness add only half the sugar when heating the berries then stir more in to taste after straining.
- Water – to make a thicker sauce for ice cream or as a dipping sauce do not add any water. To make a thinner sauce for cheesecake, etc simply add a bit more water after straining.
- Lemon juice – fresh lemon juice adds brightness and acidity to the otherwise sweet berry sauce.
- Salt – simply to help accent the sweet and tart flavors in the sauce.
Step by step instructions
- Place raspberries, ½ cup sugar, lemon juice and water in a small saucepan and allow to macerate without heating, until the berries start to release their juices, 30-60 minutes. In a hurry? Simply skip the maceration step and simmer a little longer if necessary.
- Place on stovetop and warm mixture over low heat until softened, 3-7 minutes.
- Carefully puree while warm.
- Using a fine mesh strainer set over a medium bowl strain to remove seeds, stirring to speed up the process.
- Sweeten to taste with additional sugar, if needed.
- Cover tightly and refrigerate up to 4 days. Raspberry sauce will thicken as it cools.
- Enjoy!
How to use
- Use this seedless raspberry sauce for cheesecake, for angel food cake, or even for brownies.
- Use it as a raspberry dipping sauce for pastries and donuts.
- Make a thick raspberry sauce without water as a flavor for homemade berry gelato or ice cream.
- Make Berry Whipped Cream by stirring a few spoonfuls of fresh berry sauce into sweetened freshly whipped cream.
- Or add a little chipotle pepper or habanero to turn this raspberry sauce recipe into an amazing savory chipotle raspberry sauce to be used as a sweet glaze for meatballs, as a raspberry bbq sauce, to pour over soft cheese as a dip for crackers and so much more!
How to store
This easy seedless raspberry sauce recipe can be stored refrigerated for up to 4 days. Or you can freeze seedless raspberry sauce for up to 3 months. Use ice cube trays or other freezer safe container then thaw refrigerated or reheat over low heat in a saucepan. Sauce may thicken and darken slightly in color when reheated.
Servings: 6 servings
Calories: 128kcal
Ingredients
- 3 cups fresh raspberries
- ¾ cup granulated sugar ½ cup and ¼ cup, separated
- 2 tablespoons water
- dash salt
- 2 teaspoons lemon juice
Instructions
- Place raspberries, ½ cup sugar, lemon juice and water in a small saucepan and allow to macerate until the berries start to release their juices, 30-60 minutes.
- Then warm mixture over low heat until softened, 3-7 minutes.
- Carefully puree while warm.
- Using a fine mesh strainer strain to remove seeds, stirring to speed up the process.
- Add additional sugar to taste then cover tightly and refrigerate up to 4 days.
- Raspberry sauce will thicken as it cools.
Video
Nutrition
Calories: 128kcal | Carbohydrates: 32g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 93mg | Fiber: 4g | Sugar: 28g | Vitamin A: 20IU | Vitamin C: 16mg | Calcium: 16mg | Iron: 1mg
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Nutrition Facts
Seedless Raspberry Sauce
Amount Per Serving
Calories 128
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 1mg0%
Potassium 93mg3%
Carbohydrates 32g11%
Fiber 4g17%
Sugar 28g31%
Protein 1g2%
Vitamin A 20IU0%
Vitamin C 16mg19%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Karen R
Can this be served warm I.e, over angelfood cake?
Tristin Rieken
Yes, absolutely! That sounds delicious. Hope you enjoy 🙂
Tammie
I have 2 questions. When we’re macerating the raspberries is this being done off the heat? I’m also going to be using frozen raspberries but I want my sauce to be thick. I know not to add the water in the recipe but should I defrost and drain the liquid from the berries before I begin the maceration stage? I would like to make this today so it can be used for our dinner. Can you please respond as soon as possible? Thanks!
Tristin Rieken
Hi Tammie! My apologies I didn’t see this sooner, in the future, you can try to reach out to me using the contact me form which sends me an email, or you can follow me on social (instagram, pinterest, or facebook) for a quicker response. Sometimes comments on here get stuck in page after page of spam comments and do not necessarily get immediate attention. I hope you had a fabulous dinner. For the future – no do not drain the frozen berries before macerating as the moisture in the frozen berries is the substitute for the water that is added with fresh berries. And, yes the maceration is off heat. After macerating for 30-60 minutes, warm over low heat. Or, you can skip the macerating step and go right to heating the berries.
Carol ernst
Can this be frozen for later?
Tristin Rieken
Hi Carol, this seedless raspberry sauce recipe can be frozen for up to 3 months. I like to use ice cube trays or silicone trays, but you can use any freezer safe container to freeze the sauce. Then thaw overnight in the refrigerator or reheat over low heat in a saucepan. Thanks so much for your question, I also updated the post to include this info. Have a great day! 🙂
Brandee Clark
Can this recipe also be used for strawberries?
Tristin Rieken
Absolutely! Thanks for your question Brandee 🙂 To make this raspberry sauce recipe with strawberries instead of raspberries simply substitute strawberries and simmer slightly longer until the strawberries release their juices. Then continue as directed. Enjoy!!