Total Time
Prep 5 mins
Cook 20 mins

A versatile raspberry sauce. Can be used in Peach Melba, Raspberry Fool, or even drizzled over a piece of pound cake. **Tips below.


  1. Thaw raspberries.
  2. Place in medium saucepan. Cover and gently simmer 15 minutes. Put through a fine strainer into a glass measuring cup, pressing gently to extract as much juice as possible. Discard seeds and pulp.
  3. Add water to juice, if necessary to make 2/3 cup. Return juice to clean pan. Add remaining ingredients. Simmer and stir until jelly melts, sugar dissolves and mixture is smooth.
  4. Pour into an airtight jar. Cool. Cover and refrigerate until ready to use.
  5. **For a thicker sauce, either add more jelly or do not dilute juice from raspberries.
  6. **If sauce becomes too thick, add water, bring to a boil and stir until smooth.
Most Helpful

Made this to use in your Strawberries Chantilly, & also had it over frozen yogurt! Definitely a winning recipe, & next time I'll be doubling the recipe amounts! Very, very flavorful! Thanks much for sharing it!

Sydney Mike May 17, 2010

This is a great sauce. My currant jelly never really set up and was more syrup like so it worked perfectly for this sauce. I served this with Abby's Cream Cheese Pound Cake on day one and had on pancakes the next morning.

Hill Family December 02, 2009