Raspberry Filling

This filling is great in a layer cake or on top of brownies, cheesecake, and ice cream.  So easy to make and so delicious!

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Raspberry Filling

Yields:  13 oz.

Total Time:  20 min

Prep Time:  5 min

Cook Time:  15 min

 

Ingredients

  • 12 oz. raspberries
  • 4 oz. granulated sugar (may need more depending on how tart the berries are)
  • 4 oz. water
  • 2 Tbsp. cornstarch
  • Juice and zest of ½ lemon

 

Directions

  1. Place all the ingredients in a saucepan and cook over medium heat for 15 minutes or until thickened.
  2. Press through a fine mesh strainer.
  3. Store in an airtight container and refrigerate until cold.

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This recipe is super easy (only 3 steps!) and very quick to make.  The ingredients include water, granulated sugar, raspberries, the zest and juice of 1/2 a lemon, and cornstarch:

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Place everything in a medium saucepan.  If your berries are super tart feel free to add more sugar.

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Stir everything together and place over medium heat.

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The filling starts to boil after 10 minutes and thickens up around the 15 minute mark.

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Once complete, pour this mixture into a fine mesh strainer.  This will make our filling seed free!

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Press the mixture through the strainer with a spoon.  It takes a few minutes, but definitely worth the effort.

And then you’ll be left with a perfect, seedless raspberry filling!  I store this in the fridge until it is cold – it will continue to thicken as it chills.

It is just so pretty!  Love the color of raspberries.

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One of my favorite ways to enjoy this filling is over freshly baked brownies… which I cover with chocolate 🙂

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Stay tuned for a raspberry filled chiffon cake recipe!

 

 

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5 Comments Add yours

  1. Cynthia LaRue says:

    Looks absolutely delicious! Can’t wait to try this on brownies, ice cream and waffles!

    Liked by 1 person

    1. Yum! This would be great on waffles.

      Like

  2. auntsue says:

    Super recipe!!! Thank you!!!

    Like

  3. totally beautiful post! and recipe looks divine!

    Liked by 1 person

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