How to make raspberry sauce at home from fresh and frozen raspberries

Raspberry sauce and pancakes

Sauces made from various berries have gained considerable popularity these days, not only as an addition to pancakes or other desserts, but also as a dressing for hot dishes and side dishes. Among sweet dressings for meat, raspberry sauce is especially common with the addition of various herbs and spices, which go well with poultry, beef, pork and other meats. This dressing is easy to prepare and won’t take much time to prepare. We invite you to familiarize yourself with classic and more non-standard recipes for raspberry sauces for cheesecakes, cakes and meat dishes.

Sauce for meat

steak with raspberry sauce

Let’s start with the classic recipe for raspberry sauce, time-tested and the experience of many cooks and housewives. This standard recipe is universal for any meat, and in terms of complexity of preparation, one of the simplest. Serve cold or hot as desired.


  • Raspberries (can be prepared from frozen raspberries or fresh berries) – 0.25 kg;
  • Dry or semi-dry red wine – 100 ml;
  • Granulated sugar – 100 g;
  • Ground black pepper or peas – to taste.

Cooking method:

  1. Sort the raspberries, remove the stem from each berry. To make sure there are no insects inside the fruit, you can pour cold water over the raspberries and wait a couple of minutes. If bugs or berry bugs float to the surface of the water, they need to be removed and the procedure repeated, and then rinse the berries well;
  2. If using peppercorns, grind them in a mortar or mill;
  3. Place the raspberries in a saucepan or small saucepan, add sugar, pour in wine;
  4. Cook the mixture over low heat for about 15 minutes, stirring constantly. It is necessary to achieve complete dissolution of sugar;
  5. Turn off the heat and set the sauce aside, cool and pass through a sieve;
  6. Pepper the sauce, mix well.

For the salad

raspberry salad dressing

Raspberry dressing, despite its simplicity, is a rather original and even sophisticated option  for many fruit or even vegetable salads. In addition, this sauce is suitable for consumption by vegans, so it has gained particular popularity among them.


  • Fresh or frozen raspberries – ½ cup;
  • Apple or balsamic vinegar – ¼ cup;
  • Granulated sugar – 2 tsp;
  • Grained mustard (Dijon) – 1 tbsp. l.;
  • Vegetable oil – ¼ cup.

How to cook:

  1. All products, except oil, must be placed in a blender and blended until smooth.
  2. Slowly add vegetable oil to the resulting mixture until it is completely mixed with the rest of the products;
  3. Pour the dressing into a gravy boat or into a special bottle for storage;
  4. Shake the bottle before use and add the contents to the salad when serving.

The finished dressing turns out incredibly aromatic, spicy and gives the dish additional piquancy and sweetness. Raspberry dressing goes especially well in salads with cranberries, walnuts or pine nuts, as well as flax or sesame seeds.

For the winter

raspberry sauce for the winter

At the height of the berry season, many housewives strive to stock up on raspberries for future use, preparing numerous compotes and sauces from them. Raspberry sauce can also be preserved and served with meat throughout next winter.


  • Fresh raspberries – 500 g
  • Dry white wine – 100 ml
  • Wine vinegar – 1 tbsp.
  • Black pepper (preferably freshly ground) – 0.5 tsp.
  • Coriander – 0.5 tsp.
  • Sugar – 1 tbsp.
  • Sol – 0.5 tsp.
  • Pure filtered or boiled water – 150 ml


  1. Rinse the raspberries, beat with a stationary or submersible blender;
  2. Add salt, sugar, water to the puree, put on fire for 10-15 minutes;
  3. Pour in wine, add spices, continue cooking for about 5 minutes;
  4. Add vinegar, leave for 1 minute and remove from heat;
  5. Pour the resulting sauce into sterile jars, roll up the lids, and cool.

The aromatic, slightly spicy sauce is the perfect complement to a dinner of baked beef, chicken or pork. The recipe for making sauce for the winter is no more complicated than the fresh version.

Spicy sauce for duck

raspberry sauce with duck

Raspberry sauce for duck is a unique combination of the sour sweetness of the berry with the spicy heat of pepper and added seasonings. In addition to duck, this sauce goes well with fried or baked lamb, as well as pork shish kebab.


  • Fresh or frozen raspberries – 0.25 kg;
  • Sunflower or olive oil – 40 ml;
  • Garlic – 2 cloves;
  • Onions (white or red) – 45 g;
  • 6% apple cider vinegar – 50 ml;
  • sugar – 50 g;
  • salt – 1 pinch;
  • Hot chili pepper – 0.5 pcs.

Step by step recipe:

  1. Wash the pepper, cut it into two parts, remove the seeds from both. Finely chop one half;
  2. Chop the garlic as finely as possible;
  3. Peel and dice the onion;
  4. When using frozen raspberries, first defrost them and drain the moisture;
  5. Sort and wash fresh raspberries;
  6. Beat the berries with a blender and pass through a fine sieve;
  7. Add sugar and salt to raspberries;
  8. Fry the peppers, onions and garlic in a preheated frying pan for 5-6 minutes, stirring constantly;
  9. Add raspberry puree to the pan, cook until sugar dissolves;
  10. Pour in apple cider vinegar and continue cooking over low heat until the desired thick sauce structure is obtained.

For dessert

cheesecakes with raspberry sauce

Since raspberries are still a sweet berry, they are often included in numerous desserts. Therefore, when talking about berry sauces and dressings, one cannot fail to mention the sweet version of raspberry sauce, which is perfect for cheesecakes or pancakes.

How to prepare the sauce:

  1. Remove the stems from the berries, wash and dry a little;
  2. Place the raspberry fruits in a saucepan, add sugar, and grind with a masher;
  3. Place the pan on low heat, boil the mixture for 2-3 minutes, stirring continuously;
  4. Cool the sauce, strain off the raspberry seeds;
  5. Add starch to the mixture and stir;
  6. Return to the heat and simmer over low heat until the sauce begins to thicken;
  7. Pour the sauce into a serving container.

Restaurants often see a version of the classic New York cheesecake topped with a rich raspberry sauce. It is also amazing for panna cotta.

Raspberry and Basil Recipe

Of course, meat well cooked in the oven, on the stove or on the grill is an excellent dish in itself. But you can also diversify it by adding a non-standard sauce, which will contain a unique combination of raspberries with aromatic basil and other spices.


  • Olive or sunflower oil – 2 tbsp;
  • Fresh raspberries – 1 cup;
  • Hot chili pepper – 1 piece;
  • Ginger root – a small piece to taste;
  • Paprika, black pepper – ½ tsp each. everyone;
  • Red dry or semi-dry wine – 1 tbsp;
  • Fresh basil – 1 sprig;
  • Sugar – 2 tablespoons;
  • Soy sauce or unagi – 2 tbsp.

Cooking steps:

  1. In a blender, combine raspberries, chopped peppers, basil leaves and ginger;
  2. Stir the mixture until smooth;
  3. Put the puree into a saucepan or saucepan, add oil, soy sauce, start cooking over low heat;
  4. Salt, add spices, sugar, wine;
  5. Cook the sauce for about 10 minutes, stirring occasionally;
  6. Cool the sauce, pour into a gravy boat or bottle.

Spicy raspberry sauce or tkemali

raspberry tkemali

The technology for preparing this raspberry sauce is quite similar to the standard variation of Georgian tkemali from a certain variety of plum. However, the version with raspberries takes on slightly different flavors due to the sweetness of this berry, which reveals itself in a new way with the aroma of oriental spices.


  • Raspberry – ½ kg;
  • Sugar – 3 tablespoons;
  • Salt – 1 tablespoon;
  • Khmeli-suneli – 2 tbsp. with a slide;
  • Hot red or black pepper – 1 tsp;
  • Vinegar – 2 tbsp.

How to do:

  1. Sort through the raspberries without washing them. Blend with a blender until pureed;
  2. Pass the puree through a fine sieve, remove the seeds;
  3. Pour the mixture into a saucepan, cook at medium temperature until the mixture thickens, about 10-12 minutes;
  4. Add spices and sugar, salt. Cook for another 3-4 minutes, add apple cider vinegar. In the pp version of the sauce, you don’t have to add sugar;
  5. Distribute into jars prepared in advance, tighten and cool.

Serve as a sauce for boiled pork or boiled beef tongue and you won’t go wrong.

Raspberry coulis for the cake

Raspberry coulis for cake

Modern cooks and housewives often add various berry mixtures to homemade cakes. In professional culinary parlance, this berry addition is called kuli. An excellent summer raspberry sauce, slightly viscous and smooth in consistency, goes well with many sponge cakes and pastries.


  • Raspberries (fresh or previously defrosted) – 300 g.
  • Granulated sugar – 50 g
  • Starch – 15 g

How to cook raspberry coulis:

  1. Peel the raspberries from the branches, defrost the berries, do not drain the released liquid to maintain saturation;
  2. Puree the raspberries with a blender, wipe with a sieve;
  3. Add sugar and cornstarch to the mixture and stir;
  4. Place the mixture on low heat, cook until thick, stirring occasionally;
  5. Cool the coulis at medium room temperature and the raspberry sauce for the cake is ready!

Most often, powdered pectin can be found in berry coulis. But raspberries contain a large amount of natural pectin, so it is better to use corn or potato starch to thicken the sauce.

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