Raspberry Peach Sauce
Fresh raspberry peach sauce made with ripe fruit and lemon juice. Easy homemade topping for desserts and breakfast.
Ingredients
- 2 cups fresh peaches peeled and diced
- 1 ½ cups fresh raspberries
- ⅓ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch optional
- 1 tablespoon water if using cornstarch
- ½ teaspoon vanilla extract optional
Instructions
- In a medium saucepan over medium heat, combine diced peaches, raspberries, sugar, and lemon juice. Stir gently and bring to a simmer. Cook for 8–10 minutes, stirring occasionally, until fruit softens and releases juices. Mash lightly for desired texture. If a thicker sauce is desired, mix cornstarch with water and stir into the simmering sauce. Cook for 1–2 more minutes until thickened. Remove from heat and stir in vanilla extract if using. Allow to cool slightly before serving.
Notes
Taste before adding extra sugar, especially if fruit is very ripe. For a smoother texture, strain out raspberry seeds while warm. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.