raspberry filling

For cakes, desserts, etc.

Ingredients

In a small sauce pan, whisk raspberries and preserves until combined. Bring to a simmer.
In a small bowl, mix cornstarch and water to form a slurry. Stir into simmering raspberry mixture.
Simmer for about 5 minutes, then remove from heat and let cool. (You can put this in the freezer, in tupperware, for a half hour to speed this up. Swish it around after 15 minutes in there.)