Recipe information
Yield
makes enough for 12 cupcakes
Ingredients
1
container (10 ounces) fresh strawberries, rinsed, hulled, and coarsely chopped
1
/2 cup sugar
1
tablespoon fresh lemon juice
1
container (6 ounces) fresh raspberries
Need to make a substitution?
Preparation
Bring strawberries, sugar, and lemon juice to a simmer in a nonreactive saucepan over medium heat. Cook, stirring occasionally, until reduced to 3/4 cup. Let cool completely before stirring in raspberries. Refrigerate up to 1 day in an airtight container.