Make this thick homemade Raspberry Sauce for cheesecake, cakes, and other desserts! It only takes about 10 minutes to make!
It can be made with fresh or frozen raspberries!
This raspberry sauce has almost become a staple in our refrigerator because it’s amazing on pretty much everything!
Lately, I just haven’t been too impressed with canned pie filling because it tastes old and the fruit tastes processed to me. Besides that, I’m always disappointed with how few berries there compared to all that sauce. Gimme the berries!
Making raspberry sauce for cheesecake and cakes has become my new go-to topping. I know you’re going to love this sauce so much it’s going to be hard to go back to store-bought pie filling!
Raspberry Glaze Ingredients:
We’re keeping it simple here!
- Raspberries (fresh or frozen)
- Granulated Sugar
- Cornstarch (Flourless for gluten-free people)
- Orange Juice Concentrate (from a can)
- Lemon Juice (fresh squeezed or from a bottle)
- Salt (optional)
- Almond Extract
Little Dairy on the Prairie Pro Tip: This sauce is really tasty using other kinds of fruit. Blueberries or a mixed berry (raspberry, blackberry, and blueberry) are both fantastic! I haven’t tried it with cherries but I bet it’s amazing!
How to make Raspberry Sauce:
STEP 1: Mix dry ingredients
STEP 2: Add berries, orange juice, and lemon juice. Gently stir.
STEP 3: Cook.
Little Dairy on the Prairie Pro Tip: Reduce or increase sugar to taste. You could also use honey instead of sugar.
What to Serve with Raspberry Topping:
Raspberry sauce for cheesecake can be used in a million other ways! Here are some ideas to get you started!
- Raspberry Lemonade – Add a spoonful to the lemonade
- Chocolate Raspberry Filled Cupcakes
- French toast, waffles, pancakes, crepes.
- Raspberry Cheesecake Squares (no-bake)
- Raspberry Greek Yogurt Parfaits
- Angel Food Cake
- Vanilla Ice Cream
- Spoon over Pudding
- Other Desserts
Raspberry Sauce Recipe:
Homemade Raspberry Sauce
- 2 cups raspberries fresh or frozen
- 1/4 cup granulated sugar Use less for a tangier sauce, or more for a sweeter sauce
- 1 Tablespoon cornstarch
- 2 Tablespoon orange juice concentrate undiluted
- 1 Tablespoon lemon juice
- dash salt
- ½ teaspoon Almond extract optional
- In a saucepan stir together sugar, cornstarch, and salt. This prevents the cornstarch from getting lumpy.
- Add raspberries, orange juice concentrate, and lemon juice.
- Bring to a gentle boil, stirring occasionally, over medium heat while gently stirring. It will be thick and dry at first. As the berries cook they will release juices and it will be perfect!
- Boil for 1 minute.
- Refrigerator – Up to a week. Store in an airtight container. A jar works great.
- Freezer – Up to 2 months in an airtight container.
- To thaw frozen berry sauce leave it in the refrigerator for a day. Or, let sit at room temperature for about 3 hours.
- Fresh – Rinse just before using.
- Frozen – Thaw before adding to the sauce. Use the juice and berries.
- Cupcakes (I love it in my Chocolate Raspberry Filled Cupcakes)
- Angel Food Cake
- Pancakes, waffles, or French Toast