This Fresh Raspberry Sauce Recipe is a perfect simple fruit sauce that blends together quickly and is ideal for topping ice cream, cakes, and other decadent dessert treats.
This recipe was originally posted June 13, 2018, we’ve tweaked it a bit since then. This post may contain affiliate links. Read my disclosure policy here.
Homemade Raspberry Sauce Recipe
This recipe is perhaps the quickest and simplest recipe on my blog. All you need is fresh raspberries and sugar to make this easy raspberry sauce. The sauce may be simple, but this delicious topping can make an ordinary cheesecake or chocolate dessert extra fancy. My husband even puts it in his tea for sweetness and raspberry flavor. We especially love to serve it over our New York style cheesecake recipe
Using fresh raspberries that have been cleaned well, you will mash together with sugar. Do this until they are mashed well and the sugar and raspberries have turned into a syrup sauce consistency. Store as directed in a freezer bag for long term storage or in a glass mason jar in the refrigerator.
How to Store Raspberry Sauce
One of the best ways to store this raspberry sauce is to place in a glass mason jar with a lid. This makes it easy to pour onto desserts, or just scoop out a few tablespoons as needed. If you are making this in advance, know that it lasts up to 5 days in the refrigerator.
Making this in bulk batches when fresh raspberries are in season is a great option. When doing this, you will want to make sure you choose proper storage containers. Mason jars are a great choice to freeze in if you have space. Another option is to use large freezer bags. No matter what option you choose, make sure to label and date them.
Raspberry Sauce Recipe
- 4 cups fresh raspberries
- 1 1/2 cups granulated sugar
- Rinse the raspberries thoroughly.
- Using a large measuring cup, measure out 4 cups of raspberries and place them into a large bowl or large spouted measuring cup.
- Add 1 1/2 cups sugar and mash the raspberries using a potato masher until they have loosened up given off all their juices.
- Pour the raspberry sauce into a mason jar and tightly close the lid. Keep refrigerated for about 5 days or frozen for up to 6 months.