Stir together the raspberries and sugar in a heavy saucepan. Bring the mixture to a boil over medium heat and cook at a rolling boil for 10-12 minutes, stirring often, until the berries are broken down and the sauce is slightly thickened.

Pour the finished sauce into a heatsafe bowl or glass measuring cup to cool to room temperature before refrigerating until chilled. Serve on top of ice cream or cheesecake or whatever you would like! Enjoy!