Raspberry Filling

Sometimes you just need a nice raspberry spread, raspberry filling, or raspberry garnish. This is one of my favorite raspberry fillings because it is sour and tastes like a lovely fresh raspberry.

Makes about: 4 cups raspberry filling

Takes about 2 hours

Difficulty: 0.5 out of 5

Ingredients:

4 cups fresh raspberries

3/4 cup granulated sugar (or less to have it more sour)

1 cup water - devided

1 1/2 teaspoons lemon juice

2 tablespoons cornstarch

Instructions:

- Step 1 - Start the Raspberries

In a medium saucepan, heat the 4 cups raspberries, 3/4 cup sugar, 3/4 cup water, and 1 1/2 teaspoons lemon juice on medium heat and bring to a simmer.

- Step 2 - Simmer

Let the berries simmer for 10 minute until the berries have broken apart and the filling is one consistent substance.

This picture is about halfway.

- Step 3 - Strain (Optional)

If the seeds are not desired, strain the filling through a fine strainer into a medium size bowl.

Once strained, pour the filing back into the saucepan and throw away the seeds.

If the seeds are desired, skip this step and move to step 4.

- Step 4 - Make Cornstarch Mixture

In a small bowl, mix the remaining 1/4 cup water and 2 tablespoons of cornstarch until the cornstarch has dissolved.

- Step 5 - Combined it All

Pour the cornstarch mixture into the raspberry filling and mix well.

Place the filling back onto the stove on medium low heat and add bring to a simmer. Let simmer for 10 minutes.

- Step 6 - Let Cool

Take the filling off the stove and let cool completed - about an hour.

- Step 7 - Refrigerate

Once the filling has cooled, transfer the filling into a bowl and place in the refrigerator for an hour until cold.

- Step 8 - Use the Filling!

Once the filling has chilled, use it for a cake filling or cupcake filling. Use it as a pancake topping or even a french-toast dip.

I used the filling in this white cake with a white chocolate cream cheese frosting with white chocolate decoration.

The raspberry filling recipe was found on "Allrecipes.com". I didn't want the filling to be crazy sweet, so I cut the sugar down.