Prepare Ahead
Measure all ingredients to simplify the process.
Ingredients
12 ounces fresh or frozen raspberries, about 2 ½ to 3 cups
½ cup granulated sugar (100g)
2 Tablespoons cornstarch
1 Tablespoon lemon juice
1 Tablespoon water
Directions
- Combine raspberries and sugar in a medium saucepan.
- Cook over medium heat, stirring frequently, until the raspberries release their juices and break down, about 8-10 minutes.
- In a small, separate bowl, whisk together the cornstarch, lemon juice, and water to create a slurry. Add to the raspberry mixture while stirring and continue to cook another 1-2 minutes until thickened and goes from cloudy to clear. The filling will continue to thicken as it cools, so it shouldn't be too thick and paste-like in the pan.
- Remove from heat and cool completely before eating or using as a filling.
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Tools and Vessels
- Medium saucepan for cooking berries.
- 1 Small Bowl for making slurry.
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