This easy raspberry sauce recipe combines fresh raspberries and blueberries to make a light, silky sauce that’s great over cheesecake, pound cake, or just plain ice cream!
Raspberries and blueberries…a beautiful combination anytime. This raspberry sauce recipe comes from one of Ina Garten’s cookbooks, Barefoot Contessa: Family Style, which is one of my favorites and one which I use frequently.
I love all of Ina’s books because her recipes always turn out great for me and they usually are not complicated but just full of flavor.
Raspberry sauce is sweet and slightly tangy and brightens the flavor of anything you put it on. We spoon it over pound cake, cheesecake, ice cream…or ice cream and pound cake at the same time!
How to Make Raspberry Sauce
And it’s super easy. You just put some raspberries and blueberries or blackberries in a saucepan with sugar and water, bring to a boil then simmer for about 10 minutes.
Add a little raspberry liqueur and you’re done. So simple, yet the flavors are complex and add a touch of sophistication to even plain vanilla ice cream.
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Ingredients
- 4 cups fresh or frozen raspberries, thawed and drained
- ½ cup granulated sugar
- 1 tablespoon fresh lemon juice
- ½ cup water
- ½ cup seedless raspberry jam
- 2 tablespoons raspberry liqueur
Instructions
- Combine raspberries, sugar, lemon juice, and water in a saucepan on medium-high heat and bring to a boil. Stir in the jam.
- Lower heat and simmer uncovered on medium-low heat, stirring occasionally, about 10 minutes.
- Remove from heat and stir in raspberry liqueur.
- If you wish to remove the seeds, press the finished sauce through a fine-mesh sieve.
