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Easy Raspberry Sauce

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The late spring is when our black raspberry canes start putting out dark, sweet berries. And while we love to eat them fresh, making this easy raspberry sauce, which can be done with any color raspberries, is a fun way to extend the harvest. Whip up this gluten-free, no cornstarch raspberry sauce in less than 15 minutes!

Using Fresh Raspberries

Let’s face it, raspberries aren’t known for their longevity, even when stored in the fridge. When I buy them from the grocery store, I literally open the package to inspect them because they’re so prone to mold.

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Using up the fresh raspberries you have on hand will keep you from being disappointed, because they don’t last long. There’s definitely the option of freezing raspberries to keep them from going bad, and this recipe can easily be made with frozen raspberries.

Interested in learning how to grow raspberries in your own backyard (or side yard or front yard) then check out my article on How to Grow Raspberries at Home.

Raspberry Sauce Ingredients

I prefer to make sauces without the use of cornstarch, so you’ll find in this recipe that I call for arrowroot powder, which is a fantastic substitute. I don’t have any big issues with cornstarch, only that corn is literally in everything and I prefer the arrowroot. If you don’t have arrowroot powder, cornstarch can be substituted.

Freshly picked black raspberries ready to be cooked

How to Make Fresh Raspberry Sauce

  1. Begin by washing raspberries to remove any dirt or leaf matter. Check for any berries that are molding or beyond the ripe stage.
  2. Place berries in a medium sized pot and add water and sugar. Use a masher to break up berries and mix in with the water and the sugar.
Raspberries mashed in pot

3. Move pot to stove and set to medium-high heat. Bring berries up to a low boil and cook for 3-4 minutes. Remove from heat.

Raspberries cooking down

4. Stir in vanilla extract.

5. In a small ramekin, mix arrowroot powder and 1-2 tablespoons of water to form a slurry. Pour slurry into pot with berry sauce. Stir well.

raspberry sauce thickened with arrowroot powder

6. Pour fresh raspberry sauce into a clean glass jar and let cool. Once cooled, store in the fridge for several weeks.

Raspberry Sauce Substitutions

Consider these substitutions when making easy raspberry sauce:

  • Swap out blueberries, strawberries, or blackberries for all or part of the raspberries (strawberries may need to be cooked a bit longer)
  • Use a stevia-based sweetener instead of sugar
  • Use glucommanon as a sub for the arrowroot (only try this if you’re familiar with this product)

Uses for fresh fruit sauces

There are many ways to use this fresh raspberry sauce and other fruit sauces, and it’s not just dessert!

  • Use as a topping for ice cream; make a sundae bar!
  • Top yogurt with sauce and add some granola.
  • Spread on pancakes or waffles in lieu of syrup.
  • Top fresh scones with raspberry sauce (and include clotted cream for an extra special treat).
  • Give as a gift to friends and neighbors.

I hope you’ll give this easy raspberry sauce made without cornstarch a try! It’s a great way to use up fresh berries without getting very complicated.

Yield: 1 pint

Easy Raspberry Sauce

fresh raspberry sauce on a wooden board with a bowl of ice cream

This easy raspberry sauce comes together in less than 15 minutes and is made without cornstarch. Grab this quick and easy fresh raspberry sauce recipe!

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 5 minutes
Total Time 15 minutes

Ingredients

  • 2 cups fresh (or frozen) raspberries, any color
  • 1/2 cup water
  • 1/2 cup sugar (or equivalent sweetener of choice)
  • 1 tbsp arrowroot powder (plus 1-2 tablespoons of water for mixing)
  • 1 tsp vanilla extract

Instructions

    1. Begin by washing raspberries to remove any dirt or leaf matter. Check for any berries that are molding or beyond the ripe stage.
    2. Place berries in a medium sized pot and add water and sugar. Use a masher to break up berries and mix in with the water and the sugar.
    3. Move pot to stove and set to medium-high heat. Bring berries up to a low boil and cook for 3-4 minutes. Remove from heat.
    4. Stir in vanilla extract.
    5. In a small ramekin, mix arrowroot powder and 1-2 tablespoons of water to form a slurry. Pour slurry into pot with berry sauce. Stir well.
    6. Pour fresh raspberry sauce into a clean glass jar and let cool. Once cooled, store in the fridge for several weeks

Notes

Frozen raspberries may be used in place of fresh; just plan for a longer cook time to boil away some of the moisture.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 34Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 8gFiber: 0gSugar: 8gProtein: 0g

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