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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.

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