Ingredients
Scale
- 340 g or 12 oz fresh or frozen raspberries
- 65 g or ⅓ cup granulated sugar
- 15 ml or 1 tbsp fresh lemon juice
- 8 g or 1 tbsp cornstarch
- 15 ml or 1 tbsp cold water
Instructions
- Combine the raspberries, sugar and lemon juice in a small saucepan over medium heat.
- Cook, stirring occasionally and crushing the berries gently with the back of a spoon, until the berries release their juices and the mixture comes to a simmer, about 5 minutes.
- In a small bowl, stir together the cornstarch and cold water until smooth. Add to the raspberry mixture.
- Cook, stirring constantly, until the mixture returns to a simmer and thickens, 1–2 minutes.
- Remove from the heat and let cool completely. The filling will thicken further as it cools.
- For a smooth, seedless filling, press the warm mixture through a fine-mesh sieve before cooling. For a more rustic filling, leave the seeds in.
- Cover and refrigerate for up to 5 days.
Notes
For a raspberry coulis: Omit the cornstarch and water. The sauce will remain thinner and pourable. Strain it for a beautifully smooth finish.
For a cake or cupcake filling: Add the cornstarch slurry as directed. It thickens the sauce just enough to hold its place without becoming jammy.