A supersimple, 3 ingredient raspberry spread. This is really versatile, spread it onto your toast, ripple it through your cheesecake, or when eat straight from the jar when you REALLY need a sweet something.
For the raspberry spread you’ll need
- 250gr of frozen raspberries
- 100gr of sugar
- 2 tsp corn starch
- 8 tsp of water
Dishes you’ll make
- Small bowl
- Jar (for storage)
How to make raspberry spread
- Pop all your raspberries into a saucepan with your sugar. Cook for about 20minutes on medium- low heat until they are all cooked down and have released their juices.
- Add your cornstarch and water to a little bowl and stir until you have a slurry. Add to your raspberry pan and mix through until well incorporated. Cook for another minute or so before adding to the jar. Set in the fridge to cool.
I actually used this spread recently in my vegan easter cheesecake and I am superexcited to top my croissant with this. A little tip by the way: if you are located in the Netherlands you HAVE to try the croissants by Crisp. Send me a message on Instagram if you are going to order, because I can send you a friend code with a discount. I am not sponsered by them or anything, they just have this service for everyone!