Delicious homemade raspberry sauce in 15 minutes! Drizzle on waffles and pancakes, pour over ice cream, make raspberry buttercream, the possibilities are endless.
In a small saucepan on medium heat, combine all ingredients except vanilla and bring to a boil. Stir regularly to break up the raspberries and to prevent sugar crystals from forming.
Once it boils, bring it down to a simmer and cook for another 2-3 minutes until it thickens slightly.
Add the 1 tsp vanilla, give the sauce another good stir and remove from heat. Strain through a fine mesh sieve to remove the seeds (optional). Best served warm.