Homemade fruit sauces are so easy to make.
They are very versatile and can be used on anything from pancakes, waffles, and french toast, to desserts like my mom’s easy cheesecake or the white chocolate cheesecake pictured above. ( The recipe for the white chocolate cheesecake will be posted soon. It was one of the best cheesecakes that I have ever made)
I love to make homemade fruit sauces because the taste and texture is so much better than the canned versions that you can buy. It really does make a difference to make your own.
My favorite sauce to make is the raspberry sauce I am sharing today.
A homemade sauce like this can turn a simple breakfast or dessert into a special one.
Homemade Raspberry Sauce
Homemade raspberry sauce works great for cheesecakes, pancakes, waffles, ice cream and more.
Ingredients
- 12 ounces of frozen raspberries
- 1/4 cup sugar (a little more if you want it sweeter)
- 1/4 cup water
- 1 tablespoon cornstarch
Instructions
- Combine raspberries and sugar in a pan.
- In a small bowl combine water and cornstarch until combined and add to raspberry/sugar mixture.
- Cook over medium-low heat, stirring often until the raspberries have cooked down and the sauce is thickened. This will take 7-10 minutes.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 67Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 16gFiber: 4gSugar: 11gProtein: 1g
Nutritional values are approximate and aren't always accurate.
That looks yummy!!
Thank you so much for this recipe! I know my mother in particular will enjoy it!
I know it’s a little early, but I would like to tell you one of the things I am thankful for this year. I am thankful for you and to have found your website! I have tried various recipes and I have loved every one! My newly married daughter is also starting to try some of them. She is a good cook (if I do say so myself!) and loves to try new recipes. We both are trying to eat more healthy by cooking more from scratch. Now that she is expecting (just found out yesterday-Yippee!!!) I’m really adamant about it. Thank you for sharing your time and your life and for all of your hard work!! I hope you and your precious family have a wonderful Thanksgiving!
@Amy in Arkansas, Thank you so much for your kind comment. I really appreciate it and am so glad that both you and your daughter enjoy my site. I love sharing my recipes and tips and am very thankful for my readers who come to read what I have to share. Congratulations on the your daughter’s pregnancy. And thank you again for taking the time to comment.
Can left over raspberry sauce be put in the freezer?
@Evelyn Lucas, I have never frozen it, but I think it would work fine.
If I were freezing it, I would use a different thickener as cornstarch often breaks down when frozen. If it is for a short time period it will be okay, but longer times and you will end up with watery sauce. This is also why a lot of frozen pies get watery. I just learned this from a pastry chef when my frozen raspberry oue came out soupy (cooked from frozen)
I have not frozen it. But I think you might be right. I think the texture will change if you freeze it.