2 cups Big Y frozen raspberries

2 tsp. Big Y lemon juice

2 cups Big Y sugar 

1 cup water, divided 

½ tsp. Big Y vanilla extract

2 Tbsp. cornstarch

Step 1: In a medium saucepan over medium heat, combine raspberries, lemon juice, sugar and ½ cup water. Cook until raspberries are soft, about 10 minutes.

Step 2: Over a large bowl, strain raspberry mixture through a fine-mesh sieve, pressing raspberries against the mesh with the back of a ladle to remove seeds. Discard seeds and pour extracted juices back into the saucepan; add vanilla.

Step 3: Dissolve cornstarch in remaining water.

Step 4: Bring raspberry mixture to a boil over medium heat.

Step 5: Reduce heat, add cornstarch mixture and continue to cook, stirring constantly, until thickened to desired consistency.