Tart raspberry sauce that’s the perfect topping for ice cream, pancakes, cheese cake and even pound cake. Made with apricot brandy, this delicious raspberry sauce has lots of flavor and is easy to make!
After making pound cake this week, my mom also sent over the raspberry sauce that my Aunt Pauline would pour over each and every delicious slice. The tartness of the raspberries with the sweetness of the pound cake is what makes this such a favorite treat of mine for dessert. But if you’re not in the mood for pound cake, you can pour this raspberry sauce on anything you prefer.
Here’s why you need this raspberry sauce in your life.
- It’s packed with a combination of flavors. The tartness of the raspberries with the sweetness of the sugar and the additional fruity flavor of the Apricot brandy are amazing!
- It can be made ahead of time and stored in the refrigerator or freezer. Raspberry sauce whenever your heart desires.
- The raspberries break down perfectly so you have a nice blending while still getting random large raspberries in some bites.
- It’s made with frozen raspberries so you can make this all year round.
How To Make Raspberry Sauce
Step 1: Thaw the frozen raspberries. Let drain. Your goal is to get 1 cup of raspberry juice. I let my raspberries drain for about 30 minutes giving them a gentle stir every five minutes. I did have to add a little water to the juice to get a full cup.
Step 2: Combine the raspberry juice, cornstarch and sugar in a sauce pan over medium heat. Let come to a boil stirring constantly. You want it to thicken. I let mine boil while stirring for about 3 to 4 minutes. It will thicken more as it cools.
Step 3: Remove from heat and fold in the nutmeg and the apricot brandy. Then add the raspberries.
You can serve this warm or let cool and store in the refrigerator for later. The combination of flavors are absolutely delicious and perfect on top of any sweet treat.
I sometimes go a little overboard! It’s that good! While this recipe always comes alongside pound cake in our family, you can use it to top anything! Because it’s a tart raspberry sauce I love it with ice cream and pound cake! Enjoy!
Raspberry Sauce Tips
Can I freeze the raspberry sauce? Yes. Freeze in an airtight container. Let thaw before serving.
Can I use this sauce for a filling in a cake? Yes. This would be delicious as a filling.
What kind of apricot brandy should I purchase? The best apricot brandies use real apricots. Check the label when purchasing. Never fear, any apricot brandy you don’t use in this recipe can be enjoyed in a glass of egg nog.
Can I make this recipe with fresh raspberries? Fresh raspberries will not release their juices like frozen will. You will need to mix them with a little sugar and mash them up a bit to get the juices to release and then can follow the recipe as described.
What if my raspberries don’t produce a full cup of raspberry juice? First, make sure to gently stir the raspberries as you let them drain. You can also add a little water to the juice to make a full cup.
More Homemade Sauce Recipes
- The Best Crockpot Cranberry Sauce Recipe
- Crockpot Apple Butter From Applesauce Recipe
- Homemade Barbecue Sauce
- The Best Tarter Sauce Recipe
- 20 oz of frozen raspberries, thawed
- 1 Tablespoon cornstarch
- ¼ teaspoon nutmeg
- 4 Tablespoon apricot brandy
- ⅓ Cup sugar
- Drain the thawed raspberries over a bowl to reserve the raspberry juice.
- Combine juice, cornstarch and sugar in a sauce pan over medium heat. Bring to a boil stirring constantly. Let boil until sauce thickens.
- Remove from heat. Fold in the nutmeg and brandy. Stir in the raspberries.
Stir the raspberries every few minutes to encourage them to release their juices. If you find you don’t have a full cup you can add water to the juice.
- Serving Size: 4 Tablespoons
- Calories: 62
- Sugar: 9.3
- Sodium: .5
- Fat: .2
- Carbohydrates: 12.7
- Protein: .4
- Cholesterol: 0
Keywords: raspberry sauce recipe, how to make raspberry sauce, raspberry sauce with frozen raspberries