How To Make Fresh Raspberry Sauce?

In a saucepan over medium heat, combine raspberries, sugar, water, and lemon juice. Cook and stir until raspberries break down, sugar dissolves, and sauce is well cooked, 3 to 7 minutes.

Step 2

To get seeds out of the sauce, press it through a fine-mesh strainer. Cool to room temperature, wrap in plastic wrap, and place in the refrigerator for at least 45 minutes to chill.


This sauce will have beautifully thickened after about 10 minutes on the burner. To make it thicker, you don’t need to add anything extra (like flour or cornstarch).

Simply let it simmer and reduce for a little while longer if it appears a little runnier than you’d like. A thicker, more tightly knit sauce will result from the moisture evaporating into steam and cooking off.

Be aware that it will thicken even more as it cools. If you don’t like the consistency after it has chilled, you can reheat it to thicken it or thin it back out by whisking in a little warm water.


This sauce should keep in the freezer for 6 to 8 months if it is placed in an airtight container.

When you’re ready to utilize it, let the frozen substance thaw in the refrigerator until it becomes pourable.


Place it in a clean jar, cover it with a new lid, and cook it in boiling water for 10 minutes. You’ll see the small button on top suctions down when the jar cools. This is how you can tell if the seal is secure.

Raspberry sauce that has been properly cooked and canned will last for about two years if kept at room temperature.

After it has been opened, store it in the refrigerator to extend its shelf life for a few months.

What is the shelf life of raspberry sauce?

  • Cornstarch can be used to make sauces thicker. The sauce is thickened and sweetened with the aid of the sugar. You can increase the cornstarch if you want a thicker sauce.
  • If you don’t mind the seeds in the sauce, you can strain the seeds out. Otherwise, strain the seeds through a fine mesh screen for a smooth sauce.

Storage: Homemade raspberry sauce keeps for up to a week in the refrigerator. Because the sauce is prepared with cornstarch and will become spongy when frozen, we do not advise freezing it.

The raspberry coulis is another name for this sauce. You can serve it hot or cold. It is the ideal topping for various foods, including yogurt, oats, cake, and cheesecake. To add more taste and color to your favorite dessert dishes, drizzle it over them.

How can berry coulis be made thicker?

Put the berries, 2 tablespoons sugar, lemon juice, and zest in a medium skillet over medium heat. Cook the liquid (which is the juice released from the fruit) for about 5 minutes, stirring regularly, until it thickens. If the sauce becomes too thick or if you want it to be sweeter, you can always add more water or sugar.

Cornstarch and water should be thoroughly combined in a small cup before being added to the saucepan. Once the mixture has reached the correct consistency, let it boil for a few more minutes. As the sauce cools, it will further thicken.

*To achieve the correct consistency when using fresh berries as opposed to frozen, add a few tablespoons of water.

How can I make my coulis thicker?

Flour is the most widely accessible sauce thickening. Try adding a beurre manie (equal parts softened butter and flour, kneaded together to produce a paste) or a slurry (equal parts flour and water, whisked together) to a too-thin sauce. Both are excellent thickeners for rich and creamy sauces, such as steak sauce recipes. (We also employ this technique to thicken stew!) Two tablespoons of flour should be used for every cup of liquid as a basic rule of thumb. Start by adding a small amount, then heat it while stirring for a few minutes to give the sauce time to thicken and cook off the taste of raw flour; if the results are insufficient, add more. Another flour-based thickener is a roux, which is equal parts flour and butter whisked and cooked together over heat. However, roux is typically used as a building block in the early stages of sauce-making, so if your sauce is already prepared, it’s not a fantastic cure.

Are raspberries worm-free?

The excellent fruit that these canes produce is readily available in raspberry patches, making berry picking enjoyable for the whole family. But like other berries, raspberries frequently have worm infestations that devastate a crop. These raspberry worms are the larvae of the raspberry beetle, a little insect (Byturus unicolor).

The reddish-brown body of the raspberry fruitworm beetle, which can grow up to 1/5 inch (5 mm) in length, is covered in minuscule, short hairs. Adults gorge themselves on raspberry cane leaves, preferring the newest canes and leaves, but when populations are abundant, they may spread further. Eggs are laid during mating on or close to raspberry blooms.

What can I do if I have an excess of raspberries?

What kind of stench do you know? That’s what—not having a sizable, established raspberry patch. Man, those little rasberries are expensive. I nearly forgot what it was like to not be able to have them whenever I wanted because I’ve grown accustomed to having a lot in the freezer.

Because of this, I’ve had to keep an eye out for sales this year and buy things when they’re on sale. We ate quite a few of them right away, but I made sure to also store some. My little but expanding raspberry patch should help this year.

  • create jam. My favorite jam is raspberry. Both the ordinary canned variety and the frozen variety are good. Simply put, it depends on what I feel like cooking.
  • Cryo them. Simply rinse them, spread them out flat to properly dry, and then place them on a cookie sheet fitted with Silpats. They should be frozen until solid after being spread out evenly on the tray. During long-term preservation, this procedure prevents the berries from adhering together. Transfer the berries to a freezer-safe bag or container once they have frozen on the tray.
  • Dry them out. Raspberries that have been dehydrated are ideal for homemade granola or trail mix.
  • Immediately consume them from the garden. They are wonderful when the sun has warmed them all up. There are few things better than that.
  • Make some raspberry apple sauce in a heated pot. This one is so delicious that I might figuratively classify it as dessert.
  • They can be added to your oatmeal. The HH enjoys his Sunday oatmeal, so occasionally I’ll sprinkle some raspberries on top for a little variation.
  • whip up smoothies. Raspberries give almost any smoothie combination a ton of flavor.
  • Make parfaits of yogurt. Place yogurt, raspberries, and granola in layers for a fast and simple snack or breakfast. Repeat.
  • Include them in salads. They go well in spinach salads, but for a unique twist on your typical side, try Quinoa with Raspberries and Oranges.
  • baking muffins Although I like raspberry buttermilk muffins, you could just substitute raspberries for the blueberries in a blueberry muffin recipe.
  • Raspberries make for incredibly delicious sorbets, a terrific dairy-free dessert choice.
  • Pie. It’s pie. Every berry that comes across my path is turned into at least one pie. I just cannot violate it because it is a personal rule.

Is washing raspberries necessary?

Fresh raspberries rapidly absorb fluids due to their fragile texture. They can’t survive dampness for very long because of this. To avoid excess moisture that could result in mold, wash your raspberries just before you’re ready to consume them rather than while you’re storing them. Avoiding applying pressure on the berries is made easier by placing them in a colander and dunking them in a water bath.

How are the seeds taken out of raspberry sauce?

When you mash the raspberries around with a spoon, they should start to break down after about 5 minutes of heating on medium-high.

Take out of the heat and, if desired, strain the seeds through a fine mesh strainer.

How simple is that? It can be served warm or chilled, and we prefer it both ways. The longer it is chilled, the thicker it will get, but it will still spread easily.

How is raspberry puree preserved?

  • When refrigerated, raspberry puree can be kept for up to 48 hours in an airtight container.
  • Freeze: Pour the puree into ice cube trays, and as soon as they are completely solid, remove them all and place them in a freezer bag or other container. In the freezer once more, keep for up to three months. (By freezing it in this manner, you can remove little parts as required.) In the refrigerator, defrost.

A fruit coulis is what?

Describe a coulis. Coulis is the French word for a thick sauce created from pureed and strained fruits or vegetables. The phrase was first used classically to describe a three-times-reduced beef sauce. Nowadays, sweet coulis produced from almost any type of fruit and savory coulis created from pureed vegetables are more popular. Coulis is frequently used by restaurant cooks as a delectable garnish for both meals and desserts.

How can raspberry sauce be made thicker?

Making raspberry sauce at home is super simple and uses things that you most likely already have in your pantry!

Naturally, raspberries are required, and while fresh are preferred, you can also use frozen raspberries that have been thawed to prepare this.

The raspberries are combined with sugar, water, and lemon juice in a saucepan. The mixture should be stirred continuously over medium heat until it boils.

The raspberries will begin to liquefy and turn into a thin sauce as you stir. Next, make a slurry of cornstarch and water to thicken your raspberry sauce. The cornstarch and water mixture should be added right into the boiling raspberry sauce.

You’ll see that it thickens up really quickly! After that, you may take the pan off the heat and add salt and vanilla for flavor.