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Raspberry Filling

Yield: 4 to 6 servings


  • 1/2 cup sugar 2 tablespoons cornstarch or arrowroot
  • pinch ground nutmeg
  • 1/4 cup water
  • 1 tablespoon unsalted butter
  • 1 1/2 cups raspberries


In a small saucepan over moderate heat, combine the sugar, cornstarch, and nutmeg. Gradually add the water and stir. Add the butter and raspberries and bring to a boil, stirring gently. Boil for 2 minutes, or until thickened.

Additional Resources

Learn about Raspberries.

Learn about the Raspberry.

Other recipes from Produce Pete.


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