Raspberry Filling

1 1/2 cups fresh raspberries
2 Tbsp cornstarch
2 Tbsp apple cider
1/4 cup sugar

In a small bowl, mix the cornstarch and apple cider together.
Place berries in small saucepan, add sugar and cornstarch mixture.
Slowly bring to a boil over medium-high heat, stirring until mixture thickens.
Cool completely, before spreading on cake.

Hint:  Strain the raspberry sauce over a bowl to remove most of the seeds.

Substitutions
May substitute fresh lemon juice for apple cider. No need to pre-mix with the cornstarch, just add both the lemon juice and the cornstarch to the pan when you add the berries.

May substitute frozen raspberries.