Raspberry Cake Filling

Step 1

wash & drain fresh raspberries (not necessary if they are frozen)

Step 2

Place raspberries, sugar and lemon juice in pot and bring to a boil over medium heat

Step 3

reduce heat and simmer for 3 to 5 minutes

Step 4

use a hand masher or immersion blender to break up the berries completely

Step 5

taste for sweetness and add more sugar if needed

Step 6

Use a mesh sieve over a large bowl to strain out some or all of the raspberry seeds. Use the back of a large spoon to press all of the juice and pulp out of the seeds. Return to the sauce pan and bring back to a simmer. This step is optional.

Step 7

make a slurry of the corn starch and water

Step 8

mix the slurry into the berries and continue to simmer for another minute stirring constantly

Step 9

if it is not thick enough you can add another tablespoon of slurry and cook one more minute

Step 10

remove from heat and pour into a heat resistant container

Step 11

let cool uncovered. Store in refrigerator for up to 3 days or in freezer for up to 3 months.