- 6 cups raspberries
- 1/2 cup white sugar
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- Combine berries and sugar in non-stick saucepan over medium heat; bring to a boil while stirring constantly.
- Whisk cornstarch into cold water in a small bowl until dissolved completely; stir into the berry mixture. Reduce heat to medium low and cook mixture at a simmer until it begins to thicken, about 3 minutes.
- Remove berry mixture from heat. Stir lemon juice and vanilla extract into the berry mixture; transfer to a bowl. Cover bowl with plastic wrap and refrigerate for 24 hours.