Raspberry Filling
Fresh raspberry filling perfect for cakes and cupcakes
Servings: 12 servings
Ingredients
- 1 ½ cups raspberries or 6 oz
- 1 cup granulated sugar
- 1 cup water
Instructions
- In a medium saucepan, add raspberries, sugar, and water to a boil.
- Turn onto a medium-low temperature, and simmer for 5 minutes, this will release the pectin in the fruit and thicken the sauce.
- This recipe will give you 2 items when you cool it. 1 cup syrup, which I keep in a glass jar in the fridge to make drinks with and the thickened raspberry sauce.
- Remove the saucepan from the stove and allow to cool 5 minutes.
- Now you'll need 2 medium bowls and a fine mesh strainer.
- Pour the raspberry mixture through the strainer so the syrup goes into the bowl.
- Press the berries with the back of a spoon until all you see is the seeds remaining in the mesh strainer.
- Then scrape the bottom of the strainer and place that thickened sauce into the other bowl, this is the filling.
- Use the filling for cakes or cupcakes. Use immediately or place in the fridge to thicken.
- Store in the fridge for up to one week