The DailyDyl

The raspberry filling for Hamantaschen is a traditional filling made in my house every year. It is one of my favorite and better than any jelly! Recipe credit to Shari Sentlowitz

Ingredients:

• 24 oz raspberries (fresh or frozen)
• 1 cup sugar ( you can also use honey or agave syrup)
• The juice of 1 lemon
• Slurry – 1 to 2 tablespoons corn starch dissolved in water ( 1 to 2 tablespoons) – depending on how thick you like your fillings

How to:

1. Wash raspberries (if using fresh)
2. Put raspberries, lemon juice and sugar in sauce pan over medium heat for about 1o – 15 minutes until they break down and come to a soft boil
3. Add the slurry and cook another 5 minutes until mixture starts to thicken
4. If mixture is not thick enough you can add additional slurry, stir and cook another five minutes.
5. Let cool.
6. Mixture will thicken as it cools.