Raspberry Sauce with Frozen Raspberries
Easy homemade raspberry sauce made with frozen raspberries. It’s lightly sweetened, quick to make, and perfect for topping cheesecake, pancakes, waffles, yogurt, ice cream, and more. Serve it chunky or strain it for a smooth, seedless raspberry sauce.
Equipment
- Saucepan
- Blender or Immersion blender (only needed if you're making a smooth, seedless sauce)
- Fine Mesh Strainer (only needed if you're making a smooth, seedless sauce)
Ingredients
- 3 cups frozen red raspberries or a 12-ounce bag
- 2 tablespoons water
- 1 teaspoon lemon juice
- 3 tablespoons coconut sugar or more to taste
Instructions
Combine Ingredients
- Add the frozen raspberries, water, lemon juice, and coconut sugar to a small saucepan.
Bring to a Gentle Boil
- Heat over medium-high heat, stirring occasionally, until the mixture comes to a gentle boil.
Simmer the Sauce
- Reduce heat and maintain a simmer for about 5 minutes, or until the raspberries break down and the sauce begins to thicken.
Remove from Heat
- Take the saucepan off the heat once the sauce has reached a soft, jam-like consistency.
Choose Your Texture (Chunky or Smooth)
- Chunky sauce: Ready to use right away.
- Seedless sauce: Blend the sauce in a blender or use an immersion blender. Strain through a fine mesh strainer, pressing with a wooden spoon to remove seeds. This may need done twice to remove all the seeds.
Cool and Serve
- Chill before serving, or use warm depending on your preference.
Notes
•Sauce thickens as it cools.
•Adjust sweetness after cooking if needed.
•Straining is optional based on texture preference.
•Store in an airtight container in the refrigerator for up to 5 days.
•For longer storage freeze and use within 3 months.
