This is the best simple raspberry sauce that can be made with fresh raspberries or frozen raspberries! Perfect for topping waffles or cheesecake.
This post is sponsored by Klarbrunn.
Raspberry Sauce (Raspberry Compote)
If you’ve been here before, you know that it’s always all about the sauce for me. A great homemade sauce can make even the simplest meal taste phenomenal.
Today, we’re focussing on one of my favorite dessert sauces. This raspberry compote is beyond easy to make and seriously so delicious.
I’d add it to literally just about any dessert you can think of. I think my top three favorite desserts to serve it with are ice cream, cheesecake, and anything chocolate (like brownies or chocolate cake).
Since this sauce is all about bringing your dessert to the next level, let’s talk about how you can bring the whole dessert experience to the next level, too. This sauce pairs so perfectly with Klarbrunn’s Raspberry Sparkling Water.
I love the flavor of their raspberry water, and I also love that it’s such a light and refreshing drink! It’s perfect to balance out a decadent dessert.
Have you tried their water yet? If you haven’t, it’s definitely time you did! You can find out where to buy Klarbrunn’s sparkling water here.
Optional Add-Ins
Feel free to adapt the flavor of this recipe based on your preferences! It tastes amazing with lots of different variations. The fruits and flavors I’d recommend experimenting with are:
- Apples
- Vanilla
- Lemon Juice
- Lime Juice
- Orange Juice
- Mango
- Peach
- Ginger
- Apricot
- Blackberry
- Blueberry
- Mint
- Pear
- Honey
- Maple
- Pomegranate
How to Use Raspberry Compote
This is such a versatile dessert sauce! Here a few of my desserts to pair it with:
- Cheesecake
- Ice Cream
- Chocolate Cake
- Pancakes
- Waffles
- Crepes
- Granola
- Yogurt
- Brownies
- Over Cream Cheese
- Pavlova
- Panna Cotta
- As a Cupcake Filling
- As a Cake Filling
If you like this fruit dessert recipe, you may also love my Lemon Blueberry Bars recipe and my Mini Peach Rose Tarts recipe.
How to Make Seedless Sauce
To make this sauce seedless, you’ll need to strain it after boiling the raspberries, but before adding the cornstarch. You can strain it with a sieve by using the back of a spoon to push the raspberry mixture around until the seeds are completely removed from the sauce.
How to Make Thick Sauce
To make thicker raspberry sauce, simply use more cornstarch.
If you’d like to thicken the sauce without cornstarch, you can use potato starch instead.
What You’ll Need
To make this delicious sauce all you’ll need is a medium sized skillet, a thickening agent, and a sieve if you’d like to strain the seeds out.
Raspberry Sauce (Raspberry Compote)
This is the best simple raspberry sauce that can be made with fresh raspberries or frozen raspberries! It’s perfect for topping waffles, cheesecake, ice cream, brownies, or chocolate cake.
Ingredients
- 2 ½ cups raspberries (fresh or frozen)
- ½ cup granulated sugar
- ¼ cup water
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- ½ teaspoon vanilla extract (optional)
Instructions
- In a medium sized skillet, bring ¼ cup water, the sugar, and the raspberries to a boil while stirring.
- Once the mixture is boiling, use the back of a spoon to mash each raspberry.
- In a small bowl, mix the 2 Tablespoons water and cornstarch together.
- Pour the cornstarch mixture into the raspberry sauce and stir to combine. Let the sauce simmer for a couple of minutes while stirring constantly (or until it has thickened up considerably).
- If using vanilla, add in and stir now.
- Let cool completely, and then store in an airtight container in the fridge for up to 5 days.
Notes
The vanilla extract is completely optional in this recipe. It’s perfect if you want a distinct vanilla flavor that would accompany certain desserts nicely. If you want a fresher or more summery flavor, I’d leave it out. I actually prefer it without because it really lets the raspberries shine!
If you’d like a kick of citrus in your raspberry sauce, you can add either 1 Tablespoon lemon juice, 1 Tablespoon lime juice, or 2 Tablespoons orange juice to the first step (when you bring the raspberries, water, and sugar to a boil).
If you don’t want seeds in your raspberry sauce, you can use a sieve and the back of a large spoon to strain the seeds out.
Nutrition Information:
Yield:
8Serving Size:
1/8Amount Per Serving: Calories: 77Total Fat: 0.3gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0.9mgCarbohydrates: 18.9gNet Carbohydrates: 16.4gFiber: 2.5gSugar: 14.2gProtein: 0.5g
Nutrition information isn’t always accurate.
If you try this recipe, please let me know what you thought in the comments or on Instagram! @keytomylime #keytomylime
Be sure to pin this recipe for later!
The next time you have dessert try topping it with this simple raspberry sauce!
2 thoughts on “Raspberry Sauce (The Best Easy Raspberry Compote)”
I have an over abundance of raspberries this year and wondering if the raspberry sauce can be frozen.
Hi Vivian, This recipe should freeze well! Be sure to let it cool before you freeze it, and then store it in an airtight container (if you use a Ziploc bag, try to squeeze out as much air as you can). It should keep for up to 3 months in the freezer. Hope that helps! -Alexa