1-First, rinse 3 cups of fresh or frozen raspberries under cold water and drain them well to ensure they’re clean.

2-In a medium saucepan, combine the raspberries, 1/4 cup of granulated sugar, 1 teaspoon of fresh lemon juice, 1 Tablespoon of water, and 2 teaspoons of cornstarch.

3-Heat the mixture over medium heat, stirring occasionally until the sugar dissolves and the berries start to soften, which takes about 5 minutes.

4-Once it boils, lower the heat and simmer for 8-10 minutes, stirring often to keep it from sticking and to help it thicken.

5-Use a potato masher or fork to crush the raspberries to your preferred texture, whether smooth or a bit chunky.

6-Remove from heat, and if you want it extra smooth, strain through a fine mesh sieve to remove seeds.

7-Let it cool before using; this step helps the flavors blend, and it’s a great make-ahead option for busy weeks.