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This easy raspberry sauce comes together in 15 minutes with fresh or frozen berries! It works either chunky or smooth for serving over cheesecake, pancakes, and ice cream.
Want the best sauce to top cakes, pancakes and oatmeal? Try my easy raspberry sauce! It’s is bursting with pink berry flavor, sweetened gently with pure maple syrup. All you need is 15 minutes to whip it up!
I made this recipe originally for my flourless chocolate cake, but it has endless uses: it works just as well for oatmeal or yogurt as for cakes and cheesecake. You can make it two ways based on your preference: chunky or smooth!
Ingredients You’ll Need
This raspberry sauce requires just a few ingredients, making it perfect for whipping up as a dessert or quick breakfast topping. Here’s what you’ll need on hand:
- Raspberries: You can use fresh or frozen raspberries! This makes it easy to make in any season: it works as a summer dessert with pound cake or a winter dessert with chocolate cake.
- Maple syrup (or granulated sugar): Use pure maple syrup: it adds a nuanced, gentle sweetness and makes this a refined sugar free recipe. Don’t have maple? That’s ok: use sugar instead! It’s perhaps even better.
- Vanilla extract: Vanilla adds another dimension to this sauce.
Add a Splash of Liqueur (Optional)
There are only 3 ingredients required for this raspberry sauce, but you can ramp up the flavors with a splash of liqueur! Just 1 tablespoon adds another dimension that makes this fruit sauce even more irresistible:
- Cointreau: This orange liqueur is a staple in cocktails, like the margarita. We had it on hand and added a splash.
- Grand Marnier or triple sec: Substitute any other orange liqueur like Grand Marnier or triple sec.
- Rum: Don’t have orange liqueur? Add rum instead! White, golden or dark rum works.
How to Make Raspberry Sauce
The method is simple, but a few details matter. Here’s the quick version (or jump to the recipe for the full card):
- Bring it to a bubble. Combine the raspberries, maple syrup, vanilla, liqueur (if using), and water in a medium saucepan over medium heat. Once it bubbles rapidly, stir constantly for 1 to 2 minutes as the berries collapse and release their juices.
- Simmer until thickened. Lower the heat to a gentle simmer and cook 10 to 12 minutes, stirring occasionally and pressing any stubborn berries against the side of the pan.
- Strain (or don’t). Keep it chunky, or pass it through a fine-mesh strainer for a smooth sauce. Serve warm or chilled.
Chunky vs. Smooth Raspberry Sauce
You may want a chunky raspberry sauce or a smooth one, depending on what you’re making. This recipe works for either one! Here’s what to know:
- Chunky sauce: This sauce contains all the raspberry seeds, so there’s lots of texture. It’s great for spooning over desserts, pancakes, and oatmeal. We like it best this way: and it’s the easiest method.
- Smooth sauce: All you have to do is pass the sauce through a fine mesh strainer to get a smooth sauce! This way works well for drizzling onto cheesecake, and then you can add more fresh raspberries on top. Speaking of…
Ways to Use Raspberry Sauce
There are so many uses for this raspberry sauce: it’s almost endless! The nice thing about this recipe is that it’s just sweet enough so it works just as well for cheesecake as with Greek yogurt. Here’s what we’d recommend:
For Dessert
- Cheesecake: This raspberry sauce is ideal for cheesecake! Try it on this Crustless Cheesecake.
- Mug cake: Try it on a 5 minute Vanilla Mug Cake!
- Chocolate cake: Use it on your favorite recipe! Ours is this Flourless Chocolate Cake.
- Angel food cake: It’s absolutely perfect in summer on angel food cake. Try my Angel Food Cupcakes.
- Brownie sundae: Why not serve brownies topped with ice cream and raspberry sauce?
- Vanilla Ice Cream: Drizzle the smooth or chunky version on ice cream for an easy dessert.
For Breakfast
- Oatmeal: Swirl it into basic oatmeal with almond butter.
- Yogurt: Swirl it into yogurt as a breakfast bowl, then top with toasted pecans.
- Pancakes: Use them to top a stack! Try banana oatmeal pancakes, peanut butter pancakes, or Greek yogurt pancakes.
- Waffles: Fire up your waffle iron: try my Fluffy Gluten Free Waffles or Cornbread Waffles.
More Raspberry Recipes To Try
- Whiz up a Raspberry Vinaigrette for a tasty salad dressing
- Go frozen with Raspberry Sorbet or Raspberry Sherbet
- Make a batch of Raspberry Syrup for desserts or cocktail recipes
- Blend a refreshingly sweet tart Raspberry Smoothie
Storage and Leftovers
Store leftover raspberry sauce in an airtight jar in the fridge for 1 week. It becomes very thick when it’s chilled, so bring it to room temperature before serving or warm it gently on the stovetop.
Dietary Notes
This raspberry sauce recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Frequently Asked Questions
A coulis is a smooth, strained sauce that is thin and pourable. Raspberry sauce can be chunky or smooth and it’s usually simmered until it’s thicker. You can also see my easy raspberry compote for a chunkier sauce.
Simply simmer it a few minutes longer! It should thicken naturally.
Raspberry Sauce (Chunky or Smooth)
Make this easy raspberry sauce recipe two ways: chunky or smooth! It’s great on just about anything: cakes, ice cream, oatmeal or pancakes.
- Prep Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: About ¾ cup 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 cups raspberries, fresh or frozen
- ¼ cup pure maple syrup or granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon Cointreau or other orange liqueur like Grand Marnier or triple sec (optional)
- ¼ cup water
Instructions
- Place the raspberries, maple syrup, vanilla, Cointreau, and water in a saucepan. Heat over medium heat. When it starts to bubble rapidly, stir constantly for 1 to 2 minutes until thickened and the fruit breaks down.
- Reduce the heat until raspberries bubble at a low simmer. Cook 10 to 12 minutes until thickened and the berries break down. For a smooth sauce, pass it through a fine mesh strainer using a spatula to strain out the seeds. Serve warm or refrigerate until serving (store refrigerated for up to 1 week).
Can the “chunky” sauce be frozen?
Yes this does work well frozen! Freeze for up to 3 months.