Raspberry Peach Sauce a combination of sweet peaches and tart raspberries come together in this vibrant sauce that instantly brightens any dish. Spoon it over breakfast, drizzle it on dessert, and don’t be surprised if you find yourself adding it to just about everything.
My kids are addicted to raspberry sauce. My mother-in-law makes raspberry sauce for the kiddos whenever she comes up for a visit. An my kids request it all the time. For crepes, french toast, pancakes, or just drinking it straight from the bottle, they love, love, love raspberry sauce.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
I started making it, and of course, I got the comment, “Mom, this is good but not as good as grandma.” I was doing it the same way, or so I thought. I found out she uses frozen raspberries while I used fresh ones. So I tried it, and it made a difference in consistency. I was surprised.
I love peaches, especially Colorado’s Palisade peaches. They are literally the best. I look forward to picking up a couple of bushels and eating them like candy. My son, Cannon, loves peaches.
This sauce is oh, so easy. It is fabulous over ice cream as well, just be sure to let it cool down though because you don’t want it melting your ice cream. This sauce barely makes it two days, and I always double the batch. Someday, I will have to catch one of my kiddos (or my hubby) on video grabbing the jar out of the fridge and eating it with a spoonful. Until then, enjoy this recipe for Raspberry Peach Sauce. It’s delicious.
How to make Raspberry peach sauce
Combine everything in large pot and stir to coat the fruit in the sugar and cornstarch. Turn heat to medium-high and bring to a low boil. Then reduce heat to medium and cook for 10 minutes.
Remove from heat and pour into a blender. Blend sauce until smooth.
Pour into a jar for storing or serving. Set at room temp for 10-15 minutes to cool off and let it thicken a bit.
Use immediately or cool until room temp, add lid and store in the refrigerator until ready to use. If you store in the refrigerator you will want to reheat the syrup to a lukewarm so that it pours nicely.
In this sauce, the raspberries overpower the peach. If you want more of a peachy sauce, reduce the number of raspberries and increase the peaches. It is as simple as that.
Recipe Tip
What to serve Peach Raspberry Sauce with
Pin to Pinterest.
Raspberry Peach Sauce
Ingredients
- 18 ounces frozen raspberries
- 16 ounces frozen peaches
- 3-4 tablespoons white granulated sugar
- 1 tablespoon honey
- 2 teaspoons corn starch
- 1/4 cup water
Instructions
- Combine everything in large pot and stir to coat the fruit in the sugar and cornstarch.
- Turn heat to medium-high and bring to a low boil. Then reduce heat to medium and cook for 10 minutes.
- Remove from heat and pour into a blender. Blend sauce until smooth.
- Pour into a jar for storing or serving.
- Set at room temp for 10-15 minutes to cool off and let it thicken a bit.
- Use immediately or cool until room temp, add lid and store in the refrigerator until ready to use.
- If you store in the refrigerator you will want to reheat the syrup to a lukewarm so that it pours nicely.
do you emulsify the sauce in a blender after cooking?
Hi Erika, yes we do blend the sauce after cooking! I’ve updated the recipe as that was previously left out by accident. I hope you enjoy the sauce!
Hey! Do you have any recommendations for a honey substitute? I’m making a cheesecake for my mom who is allergic to honey and would like to use your recipe for the topping.
This looks delicious!
Thanks,
Camille
Agave, would work. Hope this helps!