Raspberry Filling for Layered Cakes

By Nanatimesthree

Ingredients

• 12 ounces frozen unsweetened raspberries, thawed
• 1/2 cup sugar
• 1 teaspoon lemon juice
• 2 heaping tablespoons cornstarch
• 2 tablespoons raspberry liqueur (optional but highly recommended)

Preparation

Step 1

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 and 1/2 cup of pulp.

To the booked mixture in the saucepan, add 2 tablespoons raspberry liqueur and the raspberry pulp. stir well and refrigerate a few hours or overnight.