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Raspberry Sauce

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Having two young kids, I find it kind of funny how one will voraciously eat a certain food without pause and the other turns their nose up at it after the first bite. This happens a lot in our house, specifically when it comes to plain yogurt. My husband, Kenya and I each eat at least one container of Greek yogurt a day -- Kenya without any added toppings at all. Chloe, on the other hand, will just flat out say "noooo" when she sees plain yogurt unless there's something to liven it up like a scoop of Apricot, Peach and Golden Raisin Puree.

I like to keep frozen berries on hand, primarily because Kenya thinks they're the best breakfast AND dessert known to man. He loves eating them on their own, but recipes like this Raspberry Sauce is one he always makes an exception for. It only takes me minutes to prepare and it is so unbelievably delicious, it makes an impression on even the littlest of kids.

Raspberries are a powerhouse of nutrition, boasting magnesium, Vitamin C and plenty of dietary fiber. Since they only have 61 calories per cup, this is a perfect sauce for mom to drizzle on her favorite foods too.

When Kenya and Chloe watched me making this the other day they both oohed and ahhed as I poured the finished product into a glass jar. The gorgeous red color is almost hypnotic, and when they tasted it on their yogurt, they both went crazy. Even my husband who, like Kenya, likes his yogurt unadorned has been pouring this on to the point that there's more sauce than yogurt in his bowl. Whether you decide to serve this on some protein-packed yogurt, ice cream, waffles or even on a sandwich with a spread of almond butter or cream cheese, it's a treat that you'll soon want to become a staple in your fridge. That's one thing everyone can probably agree on!

Raspberry Sauce  (Makes 1 1/2 Cups)

  • Prep Time: 2 mins,
  • Cook Time: 2 mins,
  • Rating:
    Rate this recipe
Having two young kids, I find it kind of funny how one will voraciously eat a certain food without pause and the other turns their nose up at it after the first bite. This happens a lot in our house, specifically when it comes to plain yogurt. My...

Ingredients

  • 1 12oz bag frozen raspberries
  • 2 tablespoons honey or agave
  • 1/4 cup water
  • 1 tablespoon cornstarch

Preparation

  1. 1. Place the raspberries and honey or agave in a saucepan over low to medium heat, stirring to combine and smashing the raspberries with the back of a spoon.
  2. 2. Bring the mixture to a simmer.
  3. 3. Whisk the cornstarch and water in a small bowl.
  4. 4. Add the cornstarch mixture to the raspberries and stir until the sauce thickens (about 2 minutes).
  5. 5. Cool and serve over yogurt, ice cream, pancakes and more!
  6. ** Sauce can be refrigerated for up to 2 weeks.
Raspberry Sauce

Nutrition Information

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Comments






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  2. _missbrandi14_

    September 9, 2013 at 5:04 pm

    What can I use instead of honey/agave? My little one is under 1yr.

    • catherine

      September 10, 2013 at 12:59 pm

      Kids under 1 can have agave!

  3. Audrey

    August 30, 2013 at 7:17 pm

    Would this work if I used blueberries instead of raspberries?

    • catherine

      September 3, 2013 at 12:31 pm

      Yes it would!

  4. Brandi

    August 25, 2013 at 10:07 am

    I really want to make this for my son but he is only 11 months. What do you recommend using instead of honey and agave.

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  11. Laura

    January 15, 2013 at 4:06 pm

    Have you ever baked with the sauce? I have a recipe that requires a similar sauce. Rather than buying, wonder if this will hold up?

    • catherine

      January 16, 2013 at 2:59 pm

      I haven’t but I think it would be fine. Now I want to develop some recipes for that purpose! What’s the recipe you’re making?

      • Laura

        February 7, 2013 at 8:54 am

        I will email you. It will not take me so long to get back to you this time!

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    June 3, 2012 at 2:31 pm

    I keep getting redirected to this page.

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    I know how it is with young ones.. You have to watch them because they are watching you…

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  25. Amy

    July 11, 2011 at 9:41 pm

    Hi Catherine! I’m living in Barcelona and can’t easily find frozen raspberries. Can I simply substitute fresh ones?

  26. Melissa

    May 31, 2011 at 6:54 am

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  28. Morgan

    February 8, 2011 at 2:17 pm

    My girls love this sauce! We have eaten it on yogurt and pancakes. Thanks for such a great recipe!

  29. PattiR

    January 17, 2011 at 9:28 am

    This is AH-MAZING! Reminds me of the sugary-syrupy-strawberry sauce we used to use to top french toast when i was a kid. My husband and i topped ice cream with it last night and he asked me more than once…what did you put in this, it’s great?? I used strawberries, and used a potatoe masher to smoosh them. I can’t wait to try this on yogurt!

  30. Lori

    December 14, 2010 at 1:50 pm

    Finally had a chance to make this, and it is DELICIOUS!!! I can’t wait to put it on the kids’ pancakes in the morning! Also so excited to try it on ice cream! Much healthier sauce than chocolate syrup. Thanks!!!

  31. Heather

    November 15, 2010 at 4:36 pm

    Can this be made with strawberries instead? I don’t have any raspberries on hand.

    • catherine

      November 17, 2010 at 5:00 pm

      Yes, any type of berries !

  32. Esther

    September 3, 2010 at 1:29 pm

    Love your recipes. I am addicted. I have a very small kitchen but am still inspired and look forward to cooking again.
    How do your recipes (this one in particular) can? I am very limited in our fridge/freezer space and would prefer to can this for storage.

    • catherine

      September 3, 2010 at 1:53 pm

      You would need a lot of sugar to be able to preserve this. The best part about this recipe is that it lasts up to 2 weeks in your fridge and you can just put it in a small container for storage. I have never canned this and not sure if it would work.

  33. Stephanie

    July 20, 2010 at 3:28 pm

    I made this sauce exactly as the recipe stated and while it was quite good, (Luke, my 2 year old gobbled it up) My husband said that it was a little tart (because of the raspberries!) What can I add to cut the tartness of the raspberries?

    • catherine

      July 21, 2010 at 3:23 pm

      You can add more honey or agave :)

  34. Sarah

    June 28, 2010 at 8:27 pm

    Hi Catherine,
    Great recipe! Exactly what I was thinking about making over the weekend. Tried it this morning with blueberries (didn’t have any raspberries) and it turned out great! I used the cornstarch and it became quite thick. Might skip the cornstarch next time so then it would be more like a blueberry syrup.
    Great with pancakes and banana bites.
    Thank you!

    • catherine

      June 29, 2010 at 2:39 pm

      Thank you for the feedback! I will be changing the recipe to 1 tbsp cornstarch since I see that mine came out to be more thick after i refrigerated it. I’m so happy it came out great! I will be using this sauce as a jam and make another batch with the updated recipe!

      • Sarah

        June 29, 2010 at 8:38 pm

        Well that was the beauty of your recipe – it ended up making a much healthier jam! Much better than the traditional jam recipes (1kg sugar to each 1kg of fruit) and was lovely and easy to spread on toast this morning. Must experiment with different berries and see what happens!

  35. Mary

    June 28, 2010 at 8:00 pm

    Hi Catherine! First, thanks for all super yummy recipes. My little one (and me the hubs, too) love them!! I can’t wait to try the raspberwee sauce, but I had a question about how long it could keep in the fridge? I made a similar sauce with blackberries last night (although I put lemon juice to thicken instead of cornstarch) and I am not sure how long it’s safe to keep. Any thoughts?

    • catherine

      June 29, 2010 at 2:35 pm

      This sauce is good for 2 weeks in the fridge. How was your blackberry sauce?

      • Mary

        June 30, 2010 at 7:44 pm

        2 weeks is perfect! It was yummy, but next time I will figure out how to remove the seeds first. Little Man is a little picky about those. I do like using the lemon to thicken it instead of adding pectin or gelatin like other recipes call for. Can’t wait to try the raspberry!

        • catherine

          July 1, 2010 at 4:19 pm

          Thank you! This is big hit at our house!! After cooking the sauce, you can put the sauce through a mesh strainer to separate the seeds from the sauce :)

  36. Emily @ Random Recycling

    June 28, 2010 at 9:52 am

    I love recipes with just 4 ingredients, perfect to make to spice up the weekday meals. thanks!

  37. Karen Zogheib

    June 28, 2010 at 8:53 am

    Hi
    We love your recipes. Keep them coming. I was wondering, we have frozen a lot of Mulberries. Can we do the same recipe as the Raspberr-Wee sauce as above? Do you have any recommendations or recipes you would recommend to use the Mulberries? Please advise. Thank you again!

    Karen