Raspberry Filling

Great for filling a cake and serving on top.

This is great to fill or top chocolate cake! Also great for ice cream topping. You can keep it in the freezer.

6 c. raspberries, frozen or fresh
2 c. sugar
1 c. apple juice

Two methods: cook or prepare fresh. We like it both ways. You can experiment with the juice - it doesn't have to be apple. You could even just leave out the juice, I imagine. : )

Cooked:
     Puree raspberries with apple juice and sugar. Heat and thicken with cornstarch- use 1 T. cornstarch for 1 c. puree.

To thicken with cornstarch: heat berry puree. In separate container, mix cornstarch with equal amount water to form a paste. When puree is hot, pour a bit into the cornstarch mixture, stirring. Then pour and stir cornstarch mixture into entire pan of puree. Bring to a boil and cook until thick and translucent.

Uncooked:
Puree berries/sugar/juice. Thicken with instant clear jel(modified cornstarch) to desired consistency. For 3 c. puree, I added about 1/4 cup sugar and 1/4 cup clear jel.

To thicken with instant clear jel(modified cornstarch): Mix clear jel in separate container, with equal amount sugar. The sugar helps the jel to blend in mixture with fewer lumps. Pour instant jel/sugar mixture in steady stream while constantly stirring, to avoid lumps. I actually keep my puree in the blender and add jel in a stream while blending on low. Probably works to just pour it in blender and then immediately blend, I've just feared lumping so haven't tried. : )