The Ultimate Raspberry Filling

In a saucepan, over medium heat, add the raspberries, sugar, lemon juice, and ¼ 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.

Combine the remaining water with cornstarch. Add it to the raspberries. Continue to cook on low heat until the filling is 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 strain the seeds by simply pouring the filling thru a sieve. Or leave it fruity and chunky just as I have done here.

Remove and pour into a 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!