Raspberry Peach Sauce – a classic summer combination of peaches and raspberries made into a gorgeous sauce that will brighten any dish. From dessert to breakfast you will want to pour this sauce on it all.

RASPBERRY PEACH SAUCE - Porcelain saucer, white plate, glass with orange juice

My kids are addicted to raspberry sauce. My mother-in-law makes raspberry sauce for the kiddos every time she comes up for a visit. It has become her signature treat. But 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.

I started making it and of course, I got the comment “Mom, this is good but not as good as grandmas.” I was doing it the same way or so I thought. I found out that she uses frozen raspberries, while I was using fresh. So I tried it and it did make a difference in the consistency. I was surprised.

RASPBERRY PEACH SAUCE -White bowl, frozen fruit

I recently got a new blender and couldn’t wait to make a sauce in it. Inspired by my kids’ favorite, I went with a raspberry sauce but added my favorite summer fruit… peaches.

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 too and eats them like there is no tomorrow.

RASPBERRY PEACH SAUCE - Glass pitcher

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 by the spoonful. Until then, enjoy this recipe for Raspberry Peach Sauce. It’s delicious. XOXO San

While we love this Raspberry Peach Sauce I am always on the lookout for new fruit sauce recipes to try. Here are a couple that I just love: Simple Berry Sauce, Pear Sauce, and Strawberry-Sage Sauce.

RASPBERRY PEACH SAUCE -Glass jar, porcelain saucer

*NOTE* In this sauce the raspberries overpower the peach, if you want more of a peachy sauce, then reduce the number of raspberries and increase the peaches. It is as simple as that.

How do you make Raspberry Peach Sauce?

  • Combine everything in a large pot and stir to coat the fruit in the sugar and cornstarch.
  • Turn heat on 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 until smooth. Pour sauce the jar you want to store in, or jar you want to serve it from.
  • Set at room temp for 10-15 minutes to cool off and let it thicken a bit.
  • Then 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.

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RASPBERRY PEACH SAUCE - Porcelain saucer, white plate, glass with orange juice

Raspberry Peach Sauce

Prep: 5 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 10
Calories: 660 kcal
Raspberry Peach Sauce - a classic summer combination of peaches and raspberries made into a gorgeous sauce that will brighten any dish. From dessert to breakfast you will want to pour this sauce on it all.

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.
Calories: 660kcalCarbohydrates: 161gProtein: 10gFat: 4gSodium: 9mgPotassium: 1632mgFiber: 39gSugar: 113gVitamin A: 1645IUVitamin C: 163.6mgCalcium: 155mgIron: 4.7mg
Tried this recipe?Let us know what you think!

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4 Comments

    1. 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!

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