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.
Pairs Well With
I 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!