Raspberry Dessert Sauce

This image courtesy of Joseph DeLeo

Mixing fresh and frozen berries gives this sauce a distinct fresh berry flavor. Serve over chocolate or angel food cakes.

NotesIf only unsweetened raspberries are available, add 2 to 3 tbsp (25 to 45 mL) granulated sugar.



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low cholesterol, low saturated fat, low sodium, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes


Taste and Texturefruity, juicy, sweet, tangy, tart

Type of Dishdessert sauce, sauces


  • 2 tbsp ( 25 mL) cornstarch
  • 1 package (15 oz/425 g) frozen sweetened raspberries, thawed, drained and syrup reserved
  • 1 cup (250 mL) fresh raspberries


  1. In a large bowl, combine cornstarch and ¾ cup (175 mL) reserved raspberry syrup. Microwave on High, stirring once, for 4 minutes or until thick and shiny or in a saucepan over medium heat on top of the stove, stirring frequently.

  2. Gently fold in thawed and fresh raspberries. Refrigerate for 1 hour before serving.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password