I have a recipe for raspberry filling that calls for 12oz bag frozen raspberries in syrup - thawed and drained but reserve 1/3 cup syrup, 2 tablespoons granulated sugar, and 1 tablespoon cornstarch.

I could not find raspberries in syrup so I bought a frozen bag of regular ones and put in food processor. It didn't really make the syrup but when I heated the cornstarch and sugar I put 1/3 of the cup in. It never boiled but almost started sticking to pan (I was cooking on setting next to low). I took it out and mixed with other raspberries but it is too thin (I think).

I havent put it on the cake- do you think it will run out even with a dam- any ideas? Thanks

I'm guessing you could *possibly* use a little bit of seedless raspberry jam and add it to it, to produce the texture/consistency you need.

If you were to try this, you would likely need to warm the jam up a little bit, so where it's smooth.