CakeBoss Seedless Raspberry Cake Filling
A not-too-sweet, tangy, flavorful filling that keeps several days at room temperature, making it ideal for weddings.
Cost: $2.54
Ingredients
- 12 oz frozen unsweetened raspberries thawed
- ½ cup granulated white sugar
- 1 tsp lemon juice
- 2 tbsp cornstarch use heaping tablespoons
- 2 tbsp raspberry liqueur Razzmatazz by DeKuyper
Instructions
- Thaw raspberries and strain juice from berries. Add enough water to the juice to get 3/4 cup of liquid.
- In a small saucepan, combine raspberry juice/water, sugar, lemon juice, and cornstarch. Cook over medium heat, whisking constantly, until mixture bubbles and thickens. Remove from heat, set aside.
- With a fine wire strainer, use a spoon to press the raspberries so that the seedless pulp falls into a bowl below. Strain enough pulp to get between 1/3 - 1/2 cup of pulp. *You can skip this step and just use the whole berries, but people at weddings and parties don't like to pick seeds out of their teeth. ;)
- To the cooled mixture in the saucepan, add 2 tablespoons raspberry liqueur and the raspberry pulp. Stir well and refrigerate a few hours or overnight. Keeps in the refrigerator for at least a week.