- Cooking Time: 10 minutes
- Servings: 10-12
- Preparation Time: 5 minutes
- 1 (12 oz) package frozen raspberries
- 3/4 cup water
- 1/2 cup sugar
- 2 1/2 tablespoons cornstarch, dissolved in 1/2 cup warm water
- Place the raspberries, water and sugar in a medium sized heavy saucepan. Heat over medium heat until mixture comes to a boil. Lower heat and simmer for about 5 minutes. Slowly, stir in the cornstarch slurry. Cook and stir for a few more minutes, or until the mixture is thickened and bubbling. Cool to room temperature before using. Store any leftovers in the fridge.
NotesI was making a braided sweet bread and needed a filling. A few ingredients later, I had some fantastic Raspberry filling--perfect for my bread and perfect for waffles, pancakes or toast!
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
KITCHEN CAUCUS Conservative Creations
Angel Acres Thanksgiving Dinner Cookbook!
From Granny's Kitchen...With Love!See More
Calzone de Gen aux épinards (ou bette à carde/chou frisé)
Chocolate Drizzled Lemon and Almond BiscottiSee More