Place berries in a large saucepan. Add sugar, water and lemon juice and bring to a simmer.
Blend cornflour with water to make a smooth paste and add to berries.
Bring mixture to the boil, stirring constantly to prevent it catching on the bottom. Cook for 5 minutes. Refrigerate in an airtight container for up to 4 weeks.
This mixture can also be blended to make a purée. We prefer it thick and more natural looking.
Recipe from the Food Show website – supplied by Chef Kim Evans
|Raspberries - Fresh or Frozen||4 Cups|
|Caster Sugar||1/4 Cup|
|Lemon||Juice of 1|