Ingredients

The following ingredients have 4 Servings
  • 8 oz Raspberries
  • 1/4 cup White sugar
  • 1 tbsp Cornstarch
  • 1 tbsp Lemon juice
  • 1/2 cup Water ((see notes))
  • 1/2 tsp Salt

Instruction

  • In a saucepan, over medium heat, add the raspberries, sugar, lemon juice, and 1/4 cup water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit. Pro tip - Mashing will add a nice thicker consistency to the topping but make sure to leave some raspberries whole.
  • Make a cornstarch slurry by combining the remaining water with cornstarch. Add it to the raspberries. Continue to cook on medium heat until the filling comes to a boil and becomes thick and glossy. Remove and let cool for a while. Pro tip - Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan.
  • At this point, you can pass through a fine-mesh strainer to remove the seeds. Or leave it fruity and chunky just as I have done here.
  • Remove and pour into a large bowl or  mason jar. Let cool completely or use as directed in your recipe.Pro tip - The filling will thicken as it cools so keep that in mind when you take it off the heat.
  • Enjoy!