Raspberry Sauce/Filling

Step 1: In a saucepan combine the raspberries, water, sugar, and lemon juice. Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down. Remove the mixture from the heat and strain with a fine mesh sieve or you can skip this step and just blend the raspberries with an immersion blender. Return the strained mixture to the heat.

Step 2: Dissolve the cornstarch in 1/2 cup of water. Whisk the slurry into the raspberry mixture.

Step 3: Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally. Remove from heat and cool completely, stirring every once in a while. It will take awhile to set up. It will thicken like a jelly. (if using it for a cake filling stir it for easier spreading).