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Wednesday, October 29, 2008

Raspberry (or Blueberry) Sauce

I love raspberries.  They were on sale this week, so I couldn’t resist grabbing a couple little containers.  They were still kind of expensive, but worth every penny!

I made some sauce/syrup out of them and it was mighty tasty.  Here’s my recipe!

Raspberry (or Blueberry) Sauce
Recipe type: Sauce
  • 1½ cups raspberries (one of those 5-6 oz containers) -OR- 1 C blueberries (I’ve only ever used fresh fruit for this recipe)
  • ¾ cup sugar
  • ⅓ cup water
  • 2 teaspoons lemon juice
  1. Bring to a boil. Lower heat. Simmer for a bit. That’s it! Refrigerate leftovers.
If you want to thicken it up (which you probably do, the raspberry syrup was a little thin, but it still tasted awesome)”¦you can sub some of the sugar for karo syrup and/or add a little cornstarch to the water. I’ve always just sort of done this off the cuff. If I ever actually pay attention, I’ll provide measurements for you.



  1. 1

    I do this with the frozen berry mixes from Trader Joe’s all the time, and it’s great! I add 1 TBS butter and about 2 tsp cornstarch, along with sugar and lemon juice. Whenever I make this for waffles, crepes, or pancakes, everyone always asks for the recipe! Add a little powdered sugar or whip cream if you want to be decadent.

  2. 2
    Jane Maynard

    excellent suggestions, emily….and even some measurements – woo-hoo! 🙂 glad to know the frozen berries work.

  3. 3

    this entry made me miss your mother’s raspberry jam. it’s been years, but i still remember its awesomeness.

  4. 4
    Jane Maynard

    me too, stacy! the next day when I ate the leftovers out of the fridge and the sauce was cold, it tasted just like it (just not as thick). I was totally wanting that jam!!! 🙂

  5. 5

    Here’s a delicious bluberry sauce recipe I found at I made it this weekend for my in-laws. We enjoyed it with fresh waffles. I used frozen blueberries that we had picked locally, and it turned out great!

    1/2 cup sugar
    1 tablespoon cornstarch
    1/3 cup water
    2 cups fresh or frozen blueberries

    In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles.

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