It is really good. It's actually a recipe from Merissa over on CC that I just added Chambord to.
Two 12 oz pkgs frozen raspberries (not packed in syrup)
1 1/3 cups water
1 1/2 to 2 cups sugar (I use 1 1/2 cups)
2 Tblsp lemon juice (optional)
5-6 Tblsp cornstarch dissolved in 1/2 cup water (I use 6 Tblsp)
2 Tblsp Chambord liqueur
In a saucepan, combine raspberries, water, sugar and lemon juice. Bring to a boil then simmer for 15-20 minutes until the raspberries have broken down. Remove the mixture from the heat and strain with a fine mesh strainer. Return the strained mixture to the saucepan. Whisk in the cornstarch slurry then bring the mixture back to a boil, cooking for another 5 minutes until thickened. Remove from heat and stir in Chambord. Let cool completely - it will thicken up like jelly, especially if you refrigerate it overnight. Stir slightly again before spreading on the cake. You'll still need to make a dam for the filling, but it won't soak into the cake.
You are such a good mom to make Saturday morning cinnamon rolls! Especially for someone who eats Wilton fondant.....
Re: What did you BAKE today?
.gif ";)")
Linear Mode
