Who says you need a stove to make raspberry sauce? You don't with this easy recipe for a thick, microwave raspberry sauce made with frozen raspberries. And, it only takes about 10 minutes to make and five ingredients.
This gluten-free, fresh, easy raspberry sauce recipe is popular both in the summer and the winter. If you're making this raspberry sauce in the winter, you can even use fresh raspberries!
This recipe was inspired by my victorian sponge cake recipe and pairs well on a dessert table with my homemade chocolate bars.
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Ingredients
- Frozen raspberries
- Granulated sugar
- Grapefruit, lemon, lime, or orange
- Cornstarch
- Water
See recipe card for quantities.
Instructions
- Pour frozen raspberries, granulated sugar, and citrus juice into a microwave-safe bowl.
- In a separate bowl, combine water and cornstarch. Stir to combine. Mixing the cornstarch water first helps the corn starch to completely mix in.
- Pour the cornstarch and water mixture into the frozen raspberry mixture and stir to combine.
- Microwave the mixture on high for five minutes.
- Carefully remove the bowl from the microwave and stir. The consistency should be thick like jam.
- Enjoy hot or cold.
Hint: Do not just toss the cornstarch into the raspberry mixture or you'll get little cornstarch clumps in the sauce. Mixing the cornstarch water first helps the corn starch to completely mix in. I like to use this mini whisk to ensure the mixture is combined.
Substitutions
- Frozen raspberries - instead of frozen raspberries, you can use fresh raspberries.
- Granulated Sugar - cut the sugar down to one tablespoon for a sour, low-sugar sauce.
- Citrus - you can choose any citrus you have on hand.
Variations
- Low sugar - decrease the sugar to one tablespoon for a low sugar option. You can also replace the sugar with a tablespoon of honey or agave.
- Blueberry sauce - use frozen blueberries instead of frozen raspberries.
- Seedless raspberry sauce - after taking the sauce out of the microwave, pour it into a mesh strainer placed over a large bowl. Then, gently press the sauce through the mesh strainer until all the seeds are filtered out.
See this raspberry chocolate cake made with this sauce on my website!
Serving Suggestions
Try spreading this sauce on muffins, scones, and toast. Or, use it in other dessert recipes like on a chocolate cake. This recipe is also a great raspberry sauce for pancakes. Or, try this recipe for a raspberry dipping sauce. And, of course, this raspberry sauce would be delicious with ice cream.
FAQ
This recipe makes about two cups of raspberry sauce.
Yes! You can follow this recipe and bring the sauce to a boil on the stove using medium heat instead of placing it in the microwave.
I recommend pairing this sauce with my raspberry and chocolate cake recipe. You can also spread this jam on toast, scones, and muffins.
You don't have to add citrus juice to the raspberry sauce. Citrus is used to cut the sweetness, but it is not necessary.
You can make a sugar-free raspberry sauce using this recipe. Just omit the sugar completely and you're all set.
Equipment
- Microwave-safe bowls - it's essential to use a microwave-safe bowl for this recipe. Click HERE to find my absolute favorite set of glass mixing bowls.
- Mini whisk - use a mini whisk to really mix the cornstarch mixture so there are no lumps or clumps. Find my favorite one HERE.
- A rubber spatula - is essential for mixing the sauce. Find my favorite one HERE.
Storage
This raspberry sauce can be made up to 1 week in advance and stored in an airtight container in the fridge. It can also freeze well for up to 6 months in the freezer.
To thaw frozen raspberry sauce, place the container in a bowl of hot water for 15 minutes.
Top tip
For a low-sugar option, swap out the granulated sugar for honey or agave.
Microwave Thick Raspberry Sauce
Equipment
- Microwave-safe bowls
- Mini whisk
- A rubber spatula
Ingredients
- 2 cups frozen raspberries
- ¼ cup granulated sugar
- 1 teaspoon fresh grapefruit lemon, lime, or orange juice
- 3 tablespoons cornstarch
- 6 tablespoons water
Instructions
- Pour frozen raspberries, granulated sugar, and citrus juice into a microwave-safe bowl.
- In a separate bowl, combine water and cornstarch. Stir to combine. Mixing the cornstarch water first helps the corn starch to completely mix in.
- Pour the cornstarch and water mixture into the frozen raspberry mixture and stir to combine.
- Microwave the mixture on high for five minutes.
- Carefully remove the bowl from the microwave and stir. The consistency should be thick like jam.
- Enjoy hot or cold.
Video
Notes
Food safety
- Never leave the raspberry mixture unattended in the microwave!
Deb says
Can I use this as a pie filling in a graham cracker crust? (The crust is baked separately before filling is added.)
Kate says
Yes, just double the recipe!