Raspberry Sauce (The Best Easy Raspberry Compote)


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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).

A hand using a silver spoon to lift some raspberry sauce out of a small white bowl.

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.

Raspberry sauce in a small round clear jar.

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
Raspberry sauce in a small white bowl surrounded by raspberries and a blue napkin.

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.

Raspberry sauce drizzled on a small scoop of strawberry ice cream.

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.

A process shot showing the labeled ingredients. The ingredients are raspberries, sugar, vanilla, cornstarch, and water.

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.

A process collage showing the raspberry sauce cooking process. The raspberries are in tact in the first image, the sauce is watery in the second image, and the sauce is finished with the excess water cooked off in the last image.

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.

Yield: 8 servings

Raspberry Sauce (Raspberry Compote)

A close up image of raspberry sauce showing the glossy texture.

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.

Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes


  • 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)


  1. In a medium sized skillet, bring ¼ cup water, the sugar, and the raspberries to a boil while stirring.
  2. Once the mixture is boiling, use the back of a spoon to mash each raspberry.
  3. In a small bowl, mix the 2 Tablespoons water and cornstarch together.
  4. 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).
  5. If using vanilla, add in and stir now.
  6. Let cool completely, and then store in an airtight container in the fridge for up to 5 days.


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:



Serving Size:


Amount 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.


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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!

A Pinterest pin of homemade raspberry sauce with two raspberry sauce images with title text in the middle.

The next time you have dessert try topping it with this simple raspberry sauce!

A close up image of raspberry sauce showing the glossy texture.

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