Ingredients

How to make it

  • 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. Return the strained mixture to the heat.
  • Dissolve the cornstarch in 1/2 cup of water.
  • Whisk the slurry into the raspberry mixture.
  • 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. May stir it for easier spreading on cake.
  • Yields: 3 1/2 cups

Reviews & Comments 12

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    " It was excellent "
    vkel ate it and said...
    Love this! Have used it in Lemon, Chocolate and Vanilla cake. Today we are trying it in Coconut cake. I'm sure it will be great as usual!
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  • tamarawatanabe 2 years ago
    Does anyone know how long this will keep in the fridge?
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  • MsTigrLadi 2 years ago
    Made this filling for a 75th birthday cake. Easy to make, very tasty! Thank you for sharing!
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    " It was excellent "
    zzzcraftcrazy ate it and said...
    I have used this recipe many times and it's great. To taste it by itself, it is a bit dull, BUT when you pair it with buttercream on a great cake, OMG! I stated using frozen berries and quickly went to fresh. I have also found that this freezes very well. For a change this recipe works with strawberries and blueberries too. I've used a layer of strawberry filling and a layer of blueberry filling with white cake to make a striped 4th of July cake. Wow!
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    " It was excellent "
    joshandmelissa ate it and said...
    I have made this filling SO many times and I absolutely LOVE it!! Thank you!
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    " It was not good "
    deadwarhol ate it and said...
    tasted exactly like grocery store filling. Not yum so much. Gave me sad face as my WASC was already an epic fail. Flavor and viscosity was plasticky.
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    " It was excellent "
    tlalonde ate it and said...
    I just made this for filling between two chocolate cakes and it tasted and worked out great, will make again
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  • ab112193 4 years ago
    I made this today with the White Chocolate Raspberry Cake, and it was wonderful. I mixed a couple tablespoons in with about a cup of the batter and swirled it into the cake. I'm sure the cake would have been delicious without it, but it added a nice mable effect. I will be using this as the filling along with buttercream icing. We even have some left for pancakes in the morning. Thanks!
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  • blackbackpackpants 4 years ago
    I made this yesterday and used it with a Dark Chocolate cake and frosting. Turned out wonderful. Very tasty! Thanks for the recipe!
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  • danielle7541 4 years ago
    I made this today for a cake order and it is DIVINE. It didn't quite make as much as it said for me, but I still had plenty left over for another dish...I was afraid it would be more like a jelly, but it was a glaze, which was what I needed. Awesome recipe, thanks!
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    " It was excellent "
    beldujour ate it and said...
    Bookmarked for next summer, when fresh raspberries will be abundant -- thanks for sharing!
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    " It was excellent "
    peetabear ate it and said...
    this sounds absolutely wonderful...it rates a five thank you for sharing
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  • 3boysmama 6 years ago
    Saving this for a raspberry stuffed french toast recipe I've been wanting to try! Sounds great!
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  • snomama 6 years ago
    This would be so good with those tunnel cakes oh this is a keeper. FIVE FORKS
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  • gapeach55 6 years ago
    This will be yummy over a chocolate fudge cake too. Thanks.
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    " It was excellent "
    henrie ate it and said...
    YUM, I will love this one. Raspberries are so good. Thank you so very much for sharing this one. You have my 5, wish I could give you more then that. God Bless
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  • pleasantvalleycabins 6 years ago
    Sounds so good.....I'm thinking drizzled over a lemon pound cake!! Yummy! Thanks so much for sharing. Peg
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