Raspberry Cake Filling
- 12 oz frozen unsweetened raspberries, thawed
- 1/2 cup sugar
- 1 tsp lemon juice
- 2 heaping tablespoons cornstarch
- 2 tbsp raspberry liqueur such as Razzmatazz by DeKuyper (optional but highly recommended)
Thaw raspberries and strain juice from berries. Add enough water to the juice to get 3/4 cup of liquid.
In a small saucepan, combine raspberry juice/water, sugar, lemon juice, and cornstarch. Cook over medium heat, whisking constantly, until mixture bubbles and thickens. Remove from heat, set aside.
With a fine wire strainer, use a spoon to press the raspberries so that the seedless pulp falls into a bowl below. Strain enough pulp to get between 1/3 - 1/2 cup of pulp. *You can skip this step and just use the whole berries, but people at weddings and parties don't like to pick seeds out of their teeth. ;)
To the cooled mixture in the saucepan, add 2 tablespoons raspberry liqueur and the raspberry pulp. Stir well and refrigerate a few hours or overnight. Keeps in the refrigerator for at least a week.