Raspberry Filling

Prep 15 min
Total 45 min
Servings 12

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Why purchase canned raspberry filling when it's so easy to make your own with just three ingredients? Try the variation below and enjoy it your way. ...MORE + LESS -

Ingredients

1 box (10 oz) frozen raspberries in light syrup, thawed

2 tablespoons sugar

1 tablespoon cornstarch

Steps

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1

Drain raspberries, reserving 1/3 cup syrup. In 1-quart saucepan, mix sugar and cornstarch. Stir in reserved raspberry syrup. Cook and stir over medium-low heat until mixture thickens and boils. Boil and stir 1 minute longer.
2

Stir raspberries into sugar mixture. Cool completely, about 30 minutes.
3

Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using.