Quick raspberry sauce

Quick raspberry sauce made with frozen berries

A quick raspberry sauce made with frozen raspberries, that is a perfect addition to cottage cheese rolls, ice cream, pancakes, yogurt, porridge and more.
Recipe makes about 160ml (2/3 cup) sauce.


  • 180g (2 cups or 6.3 oz) frozen raspberries
  • 55g (1/4 cup) granulated sugar
  • 30ml (2 tablespoons) lemon juice (from 1/2 large lemon)


  1. Place all ingredients in a medium saucepan, stir and bring to a boil over medium-high heat. As the raspberries begin to thaw, start crushing them with a spatula and keep stirring.
  2. Maintaining a light simmer, keep cooking the sauce for about 5 minutes, until all raspberries are crushed and the mixture is a bit thicker. Taste to see if you want more sugar.
  3. Transfer sauce to a jar and let cool. It’ll thicken some more as it cools.
  4. Store covered in the fridge for up to a few days.