Mouse's Raspberry Filling

Mouse's Raspberry Filling

Ingredients:
2 bags of frozen raspberries
1.5 cups of Sugar
3 Tbs. Cornstarch

Method:
The night before dump bags of frozen raspberries into a bowl and sprinkle one cup of sugar over the top and let them sit on the counter to thaw.  As they thaw, it will draw the juice from the berries.  Keep an eye on the berries, don't let them get to room temperature.  Once they have thawed put them in an airtight container and put them in the fridge overnight.  Putting them in the fridge too soon may not yield enough juice.

Next day place the berries in a strainer over a large bowl and drain all the juices.  Save the juice (you should have about 1 cup) and pour in a small saucepan with the remaining 1/2 cup of sugar.  Add 3 Tbs of cornstarch and whisk until completely blended.  Once blended, turn on medium heat and cook until thickened, stirring occasionally so it doesn't burn.

Let cool and gently fold in the raspberries.

Store in airtight container in the fridge until you are ready to use.

This is Mouse's creation.  She said she cooks the juices and not the berries because when the berries are cooked, you get a jam/jelly taste.  This recipe tastes like fresh fruit