Homemade Raspberry Glaze
This Homemade Raspberry Glaze recipe is very easy to make! It is a great topping for many different dessert dishes, including cheesecakes!
Ingredients
- 2 pounds (32 oz.) fresh raspberries
- 1/2 cup sugar
- 2/3 cup water
- 2 teaspoons lemon juice
- 1 tablespoon corn starch
Instructions
Combine the water, raspberries, sugar, and lemon juice in a large saucepan on high heat. Stir thoroughly while bringing it up to a boil.
After the mixture begins to boil, reduce the heat to low, and allow to cook for up to ten minutes, occasionally stirring throughout. As the raspberries soften, use a wooden spoon to break them in pieces to release the flavors from the raspberries.
Remove from heat. Using a strainer, pour liquid into a bowl ensuring to press as much juices through strainer with wooden spoon. Dispose any of the solid raspberries leftover from mixture, and return liquid to pan on low heat.
Meanwhile, whisk the cornstarch with 3 tablespoons of water in a small bowl. Then, pour into the simmering pan of raspberry juice.
Increase heat to high, and continue to whisk the mixture until it thickens into a glaze (approximately 3-5 minutes).
Remove glaze from heat, and pour into separate bowl to cool down. Once the glaze has reached room temperature, place in refrigerator until it is chilled. Enjoy this Homemade Raspberry Glaze recipe!
Notes / Suggestions
Try this delicious homemade raspberry glaze recipe as a topping for The Perfect Cheesecake recipe!
Total Time (duration): 20-25 minutes
15 comments
Why is there no yield listed? 2 lbs. of raspberries seems like a lot, how much does this make?
Good question… I’ll have to measure it next time. I would guess it to be around 2/3 cup.
Can you pour as glaze immediately over bundt cake once it has come to room temperature, or is the chilling in the fridge absolutely necessary? Thank you!
Cyndi,
You can absolutely pour it directly onto your bundt cake once it comes to room temperature, but it may not solidify as much as it would if you refrigerated it first.
I was looking for this raspberry glaze recipe for to drizzle on this other recipe I just got Chocolate Pound Cake III thank you although I have not tried it yet I am sure I will hear num-yummy when I do.
That sounds like a pretty good combination to me, Tony. Let me know how it turns out!
I’m looking for a raspberry glaze for the top of my eclairs. Needs to be a stiff mixture to say on top of the eclairs . Will this glaze be ok. Thanks
Michelle,
Thank you for considering this raspberry glaze for your eclair topping. You should find that the glaze will thicken enough, especially after it is refrigerated. But, you can always stir in a little more cornstarch mixture afterwards to thicken it even more.
Can you substitute any fruit for this recipe? I am in guava season and would love a guava sauce. How long will this last if refrigerated?
Stephanie,
Sorry for the delayed response. Yes, I do believe you should be able to substitute the fruit in this recipe, but I can’t promise the results will be exactly the same. You can always adjust the thickness if needed by increasing the amount of cornstarch mixture.
I have noticed you don’t monetize featuredish.com, don’t waste your traffic, you can earn extra bucks every month with new
monetization method. This is the best adsense alternative
for any type of website (they approve all websites),
for more info simply search in gooogle: murgrabia’s tools
Do you know how long you can store this glaze in the frig? Wondering about making it a couple days in advance. Thanks for sharing it, I’m looking forward to putting it on a flourless chocolate cake!
Hello!!.. I am making a cake with buttercream frosting and I need a rasberry glaze as a drip. Will this recipe work
Tu!!
Thank you for sharing your Raspberry Glaze recipe. A restaurant in the Keys served their Key-lime pie with a raspberry glaze and I am looking forward to trying this one.
I want to make a raspberry cobbler will this glaze work in the pie itself or just on top