Lush, thick, bright, jewel-like ruby-red in color, and bursting with fresh raspberry flavor, our Raspberry Sauce falls between a fresh cooked berry coulis and homemade jam yielding an incredibly gorgeous yet highly versatile dessert sauce—perfect for everyday, holiday and special occasion desserts. After prep, this recipe is ready in just 15 minutes!
Best Ever Raspberry Sauce:
An Indispensable Dessert Recipe
Today, I am tickled pink to share with you my original recipe for Raspberry Sauce for an upcoming Valentine’s Day recipe to be featured here on the blog. You are going to love this one!
Although most people generally think of homemade Raspberry Sauce as a spring and/or summer recipe, one of the highlights of any special occasion or Christmas holiday dessert table is a layer cake or cheesecake embellished with fresh berries and special dessert sauces made from fresh berries. It always seems like such an incredible indulgence during the wintertime to enjoy fresh berries—for instance, on homemade cheesecakes, mini cheesecakes or other finger desserts like miniature tarts. Try our exquisite Raspberry Sauce for an extraordinary Coeurs à la Crème and an especially sumptuous English Trifle!
Best explained, this simple yet lavish dessert sauce falls between a fresh but lightly cooked berry coulis and homemade jam. This sauce is lush. It is thick, bursting with fresh summer raspberry flavor and simply stunning in ruby-red glory—just perfect for adding to buttercream recipes or to use as a filling between cake layers to create grand holiday and special occasion cakes!
When I make fresh homemade raspberry or strawberry jam or sauce, if I do not pick my own, I like to buy the freshest I can find, such as Driscoll’s®, at my local Whole Foods Market® or The Fresh Market. Both of these markets are standouts when it comes to offerings of fresh, quality and organically grown produce.
As I have mentioned before, calling a recipe “the best” or “best ever” in the title or subtitle sounds quite lofty—that is, unless you can back it up with some serious facts as to just what makes it a total standout amongst others in the same class. But, I am here to give full testament to this very fact based on my experience.
For instance, many recipes for homemade Raspberry Sauce call for the addition of water and use of a thickener such as cornstarch as well as too much sugar. This is all totally unnecessary and dilutes both the color and flavor. On the other hand, this recipe concentrates the flavors of the raspberries, it is not overly sweet and the color is naturally deepened after cooking. The only flavoring added is a tiny shot of lemon juice to enhance the berries. Due to the lovely thickness of this sauce, it easily accommodates a splash of liqueur making it utterly divine in dessert applications. For this berry sauce, I like to add a splash of either Grand Marnier® or Cointreau®, or even raspberry liqueur such as Chambord.
Not only is our Raspberry Sauce gorgeous and a feast for the eyes, it is extremely versatile. Besides making a wicked good Raspberry-Strawberry Shortcake, by tossing fresh sliced strawberries with it, here are 12 other ideas for enjoying our homemade Raspberry Sauce:
- Use as a topping for French toast, pancakes and waffles
- Drizzle on oatmeal or granola
- Swirl into cake, coffee cake and cheesecake batters
- Swirl into homemade ice cream
- Spoon on top of ice cream to make sundaes
- Drizzle on desserts like angel food cake, pound cake and cheesecake
- Drizzle on chocolate desserts like flourless chocolate cake
- Serve with Coeurs à la Crème
- Use as a filling for crêpes and layer cakes
- Use to layer cake, whipped cream and fruit to make trifles
- Stir into yogurt
- Stir into cocktails (Heck yes!)
To recap, what makes our recipe for Raspberry Sauce wicked good?
Luscious, velvety smooth, bursting with fresh summer raspberry flavor, our jewel-like ruby-red homemade Raspberry Sauce is simply stunning. Best explained, this sumptuous dessert sauce falls between a fresh but lightly cooked berry coulis and homemade jam. Using fresh raspberries, only natural sugar and a touch of fresh lemon juice to enhance the flavor, this sauce tastes much better than anything store bought. Nothing artificial here.
Our recipe provides plenty of tips making it easy to prepare. Amazingly, after prepping the raspberries, it is ready in just 15 minutes! The Raspberry Sauce keeps in the fridge for up to 1 week making it ideal for either large recipes or small when using it as a component. Use this incredibly versatile sauce to top your favorite desserts, breakfast and brunch treats such as French toast, pancakes and waffles or to top your favorite ice cream to make an exceptional sundae. Add a splash of liqueur for an extraordinary dessert experience. Finally, this splendid sauce also makes a fabulous and thoughtful gift from the kitchen. The applications are truly endless. This is as wicked good as wicked good gets!
Meanwhile, if you prefer the combination of fresh raspberries and strawberries, check out our recipe for Strawberry-Raspberry Sauce. And if you enjoy strawberries, check out our recipe for Strawberry Sauce. They are favorite berry dessert sauces of mine and you will love them!
For the raspberry lovers in your life, whip up a batch soon. You will be more than glad you did! That’s a bona fide promise.
Below are Pinterest-friendly sized images to pin at Pinterest!
- 16 ounces (454 grams) fresh red raspberries, about 3 generous cups
- ½ cup (100 grams) organic granulated cane sugar
- 1 teaspoon (5 ml) freshly squeezed lemon juice
Tips:After puréeing and straining the raspberries, there should be about 1½ cups of purée. While cooking, stir often with a silicone (heatproof) spatula to prevent scorching and burning. Store in airtight container in refrigerator for up to 1 week. To Reheat Sauce: Heat in microwave using short 5-second bursts, stirring in between. Alternatively, reheat in saucepan over medium-low heat stirring often. For Spiked Raspberry Sauce: Add a splash (about 1 to 2 teaspoons) liqueur such as Grand Marnier®, Cointreau®, or raspberry liqueur such as Chambord. Freezing Tips for Long-Term Storage: 1) FILLING: Be sure to use nice thick glass jars (to withstand freezing) with tight lids made for storing jam. Alternatively, plastic containers with tight lids can be used. When filling container, fill the sauce up to within 1/2 inch from the top. This will allow space for the sauce to expand during freezing. In other words, be sure not to overfill glass jars because expansion during freezing can cause breakage. Also, do not freeze partially filled jars because the extra air space in the jar can cause freezer burn. 2) STORING: Sauce will keep for up to 6 months without any loss of flavor, but can be stored up to 12 months. Be sure to label and date container before freezing. 3) THAWING: To thaw the sauce, place container in refrigerator to thaw gradually until fully thawed. This will allow any condensation formed to be on the outside of the jar and not in the sauce preventing a thinner consistency. To quick-thaw, place container of sauce in a warm water bath (such as in a large bowl or washing basin). Do not use hot water. Thaw it gently on the counter or in the sink. Do not refreeze after thawing. 4) TO THICKEN: Since sauce will be slightly thinner after freezing, it may be cooked down a bit in a saucepan over medium heat until desired consistency is reached. Allow to cool before using in recipes. Original Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.