Easy Raspberry Sauce
This homemade raspberry sauce is quick, easy, and packed with fresh berry flavor. With just 6 ingredients, it’s the perfect topping for cheesecake, ice cream, pancakes, or yogurt. Use fresh or frozen raspberries for a vibrant, sweet-tart sauce you’ll want to drizzle on everything!
Servings: 10 servings
Calories: 30kcal
Ingredients
- 12 oz fresh or frozen raspberries about 2 1/2 cups
- 1/2 cup sweetener powdered erythritol, allulose, or your preferred option
- 1/3 cup water
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- 1 tbsp butter
- Pinch of salt
Instructions
- In a medium saucepan over medium heat, add the raspberries, sweetener, water, and lemon juice. Stir constantly and bring to a gentle boil.
- Reduce the heat and let the mixture simmer for about 4–5 minutes, or until it thickens slightly and the berries start to break down.
- Remove from heat and stir in the vanilla extract, butter, and a pinch of salt. Stir until the butter is fully melted and incorporated.
- Let the raspberry sauce cool for at least 15 minutes before serving. It will continue to thicken as it cools.
- Transfer any leftover sauce to an airtight container and refrigerate. It will keep well for up to one week.
Notes
Makes: About 1 ¼ cups of raspberry sauce
Serving Size: 2 tablespoons
Nutrition
Serving: 1tablespoons | Calories: 30kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 10mg | Potassium: 54mg | Fiber: 2g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 0.2mg | Net Carbs: 2g