Make this easy raspberry sauce recipe two ways: chunky or smooth! It’s great on just about anything: cakes, ice cream, oatmeal or pancakes.
- 2 cups raspberries, fresh or frozen
- 1/4 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)
- 1/4 cup water
- 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).
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Keywords: Raspberry sauce