How to Make Raspberry Sauce with Frozen Raspberries

If you’ve ever wondered how to make raspberry sauce, this easy homemade version is a simple from-scratch way to turn frozen raspberries into a rich, flavorful topping. Sweetened with coconut sugar, it cooks down into a bright sauce that’s perfect for cheesecake, ice cream, pancakes, waffles, and more. This homemade raspberry sauce with frozen raspberries is quick, flexible, and made with real ingredients you likely already have in your kitchen.

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Fruit sauces are such a simple way to add a burst of flavor and freshness to desserts, and this raspberry sauce does just that! I love the bright, tart flavor of red raspberries—the combination of sweet and tart is so refreshing.

Adding this simple raspberry sauce is an easy way to turn an ordinary dessert into something extraordinary. It’s a great way to add a fancy touch to special celebrations for birthdays, holidays, or a date night at home. Raspberry sauce pairs well with so many types of desserts, but it really shines when paired with anything chocolate. I’m thinking of, mini flourless chocolate lava cakes, warm fudgy brownies, and pot de crème all topped with a drizzle of raspberry sauce and homemade whipped cream!

If you enjoy fruit sauces, I also have blueberry, strawberry, and mixed berry sauce recipes too.

Why You’ll Love This Homemade Raspberry Sauce

• Made with frozen raspberries- Frozen raspberries are easy to keep on hand year-round so you can make this sauce anytime!
• Quick and easy- Ready in about 15-20 minutes.
• Perfect balance of sweet and tart- Because raspberries are naturally tart, this sauce pairs beautifully on top of sweet desserts.
• Works for both breakfast and desserts- Delicious on pancakes, waffles, oatmeal, cheesecake, ice cream, brownies, and pot de crème.
• Customizable- Leave the seeds in for a chunky rustic sauce or strain for a smooth seedless sauce.

What You’ll Need to Make This Raspberry Sauce with Frozen Raspberries

Ingredients:

• Frozen red raspberries– Most bags found in the grocery store come in a 12-ounce bag and that is the exact amount you’ll need for this recipe. (Or you can measure out 3 cups).
• Coconut sugar- Adds a little extra sweetness to help with the tartness of the raspberries.
• Lemon juice– Adds brightness and complements the raspberry flavor.
• Water– Just a little to prevent scorching the raspberries.

Equipment:

• Small Saucepan

If you’re making it seedless you’ll also need:

• A blender or handheld immersion blender
• Fine mesh strainer

How to Make Raspberry Sauce

1. Cook the frozen raspberries

Add the frozen raspberries, coconut sugar, lemon juice, and water to a saucepan. Heat over medium-high heat until the berries come to a gentle boil.

2. Simmer

After the raspberries have reached a gentle boil, reduce the heat and maintain a simmer, stirring occasionally. Remove from heat once the sauce has slightly thickened. Keep in mind that it will thicken up more after it’s chilled.

3. Blend for a smoother texture (optional)

For a smoother sauce, blend the sauce using an immersion blender and press through a fine mesh strainer. See how to do that with pictures further down in this post.

4. Adjust consistency

• Simmer longer for a thicker sauce (keep in mind it will thicken up more after being chilled)
• Add a splash of water if the sauce is too thick
• Taste and adjust the sweetness as needed

5. Serve or chill

• Use immediately and serve while still warm or
• Chill in the refrigerator until you’re ready to enjoy it

Smooth vs Chunky Raspberry Sauce

This raspberry sauce can be made two different ways depending on how you’d like the texture to be, but both start with the same simple base.

Chunky Raspberry Sauce (With Seeds)

For a chunky raspberry sauce with seeds, simply cook down the raspberries and lightly mash them as they soften. You can skip the blender and straining step altogether for a more rustic, textured sauce that still has all the fruit pieces and seeds.

Smooth Seedless Raspberry Sauce

For a smooth raspberry sauce, blend the cooked raspberry recipe in a full-sized blender or use a handheld immersion blender until smooth. Then pour the raspberry sauce through a fine mesh strainer and use the back of a wooden spoon to press the sauce through while the strainer catches the seeds. You’ll end up with a smooth seedless sauce that’s great for topping desserts!

*Note about strainers- Fine mesh strainers can vary in how tightly woven the mesh is. For the smoothest seedless raspberry sauce, use an ultra-fine mesh strainer with very small openings to help catch as many raspberry seeds as possible. Mine had slightly larger holes, and no matter how many times I strained and pressed the sauce through, I still couldn’t get 100% of the seeds out.

Either way the flavor stays the same—both are delicious! It just comes down to choosing the texture you prefer.

How to Make Seedless Raspberry Sauce (Optional)

To make a smooth, silky seedless raspberry sauce, simply place the cooked sauce in a blender (or use an immersion blender) and blend until smooth. Pour the sauce through a fine mesh strainer and use a wooden spoon to press it through the strainer, leaving the raspberry seeds behind. This smooth raspberry sauce is perfect for cheesecake, ice cream, pancakes, waffles, and other desserts.

How to Remove Raspberry Seeds Step-by-Step

1. Blend the warm raspberry sauce until smooth.
2. Place a fine mesh strainer over a bowl or measuring cup.
3. Pour the blended sauce into the strainer.
4. Use a wooden spoon to press the sauce through the mesh. (You may need to strain the sauce twice to remove the seeds)
5. Discard the seeds left behind in the strainer.
6. Refrigerate the smooth raspberry sauce until cooled and thickened

What is the Difference Between Raspberry Sauce and Raspberry Coulis?

Raspberry sauce is just a general name for cooked raspberry topping that can be made rustic—with seeds left in, or smooth—with seeds removed.

Raspberry coulis (pronounced koo-lee) is a more refined version that is blended and strained until completely seedless and silky. Raspberry coulis is a French-inspired dessert sauce. In French, coulis means sauce.

If you want to impress your family or dinner guests, you can call it raspberry coulis—sounds fancy!

Ways to Use Raspberry Sauce

One of the things I love most about this homemade raspberry sauce is just how many ways you can use it. It’s the kind of recipe that earns its place in your kitchen because it makes everything it touches taste a little more special.

• Cheesecake topping
• Pancakes and waffles
• Vanilla ice cream
• Yogurt parfaits
• Oatmeal or on top of overnight oats
• Brownies or chocolate cake
• Crepes
• Chocolate lava cake
• Drizzled over top of pot de crème
• Add it to lemonade to make raspberry lemonade

If you’re looking for more varieties of homemade fruit topping recipes, I also have delicious strawberry, blueberry, and mixed berry sauce recipes!

Storage Instructions

•Refrigerator: Store in an airtight container for up to 5 days.

•Freezer: Freeze for up to 3 months. Thaw in the refrigerator overnight.

• To reheat: Warm on the stovetop or in the microwave.

Frequently Asked Questions