#filling

Raspberry Filling

Ingredients

• 12 oz. fresh or frozen raspberries (thawed)
  
• ¾ cup water
• ½ cup sugar
• 2 tbsp cornstarch
• A pinch of salt

Instructions

• In a small saucepan, bring the raspberries and water to a boil. Reduce heat, and let simmer for 5 minutes. 
• Remove from heat. 
• Press raspberries through a sieve and discard seeds. Let cool.
• In the same pan, combine the sugar and cornstarch. Stir in the cooled puree, and stir until smooth
• Bring the mixture to a boil and cook for 2 minutes or until thickened.
• Transfer mixture to a separate bowl and let cool completely

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