This Easy Raspberry Sauce is another one of those toppings I can’t help but eat straight from the jar. My Cowboy couldn’t resist it either. Both of us have shovelled many spoonfuls in our mouths. I have been struggling with sauce addiction lately. It all started with Ree Drummond’s caramel sauce I shared with you a couple of months ago. After making that incessantly, I moved on to her hot fudge recipe, my hot fudge recipe, and then, lo and behold, along came this Raspberry Sauce. Oh heavenly day.
Once a month, all of My Cowboy’s family gets together on Sunday evening for family dinner. Us womenfolk each take turns preparing and hosting the meal. Last month was my month, and for dessert, I decided I wanted to do a cheesecake. I had a serious problem though. Some days I am totally in the mood for fruity cheesecake while others I am in the mood for more of a chocolate-y one. This time, I just couldn’t decide. Cheesecake recipes flooded through my mind. I came to the conclusion that because of my indecisiveness, I would give everyone the option for themselves whether they were feeling fruity or chocolate-y cheesecake. I made a simple vanilla cheesecake, caramel sauce, hot fudge sauce, and this Raspberry Sauce.
Another great thing about Raspberry Sauce is that it is so versatile. It was absolutely fabulous on the cheesecake. Next time I bake a vanilla cheesecake, I think I’ll just top the whole thing with a batch of this sauce. You could also drizzle it on ice cream, pancakes/waffles, or even cake!
See that puppy in the background? Cache definitely wanted some Raspberry Sauce too.
When it came time to eat the cheesecake, I still couldn’t decide which I wanted more- fruity or chocolate-y! On top of that, I had made a pan of Heavenly Oreo Dessert as well. What’s a girl to do? I decided I just couldn’t justify eating two pieces of cheesecake AND a slab of Heavenly Oreo Dessert. So, I cut my piece of cheesecake in half and topped one part with Raspberry Sauce, the other with hot fudge and caramel. It rocked my evening.
Recipe adapted from My Baking Addiction’s Blueberry Sauce
- 2 tablespoons cornstarch, mixed with two tablespoons cold water
- 2 cups fresh OR frozen raspberries
- 1/2 cup water
- 3/4 cup sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla
- 1.In a small bowl or a cup, whisk the cornstarch and cold water together.
- 2. In a medium sized sauce pan, place raspberries, water, sugar, and lemon juice. Stir frequently as you bring the mixture to a low boil over medium heat. Gradually, stir in the cornstarch/water mixture.
- 3. Simmer, covered, for about five minutes or until desired thickness is reached. Add vanilla and remove from the heat. Serve over cheesecake, ice cream, pancakes/waffles, cake, or any dessert you would like.
- Yields about 2 cups