Yield 1 1/3 cups
- 10 ounces frozen raspberries, thawed
- 2 t cornstarch, mix well
- 1/3 c light corn syrup
Place thawed raspberries in a blender, process until smooth, pour through a wire mesh strainer, twice. Put raspberries into a sauce pan. Add cornstarch, mix well. Stir in 1/3c light corn syrup. Cook over medium heat, stir constantly, until mixture boils. Boil 1 minute, stir constantly. Cool.
Double recipe to serve with 1 cake.