Journey With Rebecca

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ABOUT AUTHOR
Rebecca
It took a long time for the things I am passionate about to awaken within me. Now that they have, I am eager to share them with others.
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Easy Raspberry Filling!

This year marks the beginning of me being sober for my second year during the holidays. Getting sober is not easy, and can be especially difficult to maintain during the holiday season. In the past, holidays were no holds barred for drinking. Drinking would begin in the morning with a mimosa – hold the orange juice!

Holidays can be stressful, so knocking back a few drinks can feel as though it will help relieve the stress. Add the stress of trying to remain sober and it can seem hopeless! In order to ensure you remain sober, it can be smart to plan ahead.

I have put together a few tips to help you stay sober during the holidays.

  • Plan Ahead – Know your triggers so you are able to acknowledge and overcome them.

  • Attend a Meeting – Look up Alcoholics Anonymous (AA) or Narcotics Anonymous (NA) meetings in your area. Take note of when meetings are being held so you can attend one if necessary.
  • Limit Your Interactions – If you know you will be attending a gathering around people who stress you out or trigger you, have an escape plan. Limit the amount of time you are spending in stressful situations and have your own ride so you are not stuck somewhere uncomfortable.
  • Share With Loved Ones – Communicate openly with friends and family about what they can do to help you stay sober.
  • Practice Self Care – Take time to take care of yourself this holiday season. This can be something as simple as meditation or something bigger like getting a spa treatment. Whatever it is, be sure to take care of your mind, body and soul.

However you are choosing to celebrate the holiday season, I hope that it is full of love, joy and happiness.

Rebecca

Learn more about my journey to sobriety here or watch my video on sobriety.
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The Gift of Raspberries!

Not only did my mom gift me with 49 raspberries bushes that she thinned out, she also shared with me raspberries from her very abundant crop this season! I planted the bushes she gave me in my garden and much to my surprise, they did yield some berries this year! I did not, however, have near the harvest that my mom did. When I suddenly found myself with a large amount of berries on hand, I knew I needed to do something with them so they wouldn’t go to waste. I had recently made a raspberry filling for the cupcakes I made for my son’s birthday. It was so delicious that I decided I would make another batch with the berries I was gifted by my mom.

Raspberries from my garden
Early buds blooming

Versatile Uses

What You'll Need

When I first made this recipe, I did so with the intention of filling cupcakes for my son’s birthday. I quickly realized that this could also be used as a syrup for pancakes and french toast. It would even make a great filling for crepes. I warmed some up and used it as a topping on vanilla ice cream and it was so delicious! The potential is really only limited by your own imagination!

This recipe is very similar to my strawberry jam recipe and just as easy to make!

This recipe only requires a few simple ingredients to make. 

Ingredients:

* Raspberries – You can use fresh or frozen. 

* White Granulated Sugar – The sugar in this recipe helps sweeten the filling.

* Water – The water in the recipe helps bring everything together.

* Lemon – Add the juice and zest of 1 lemon to cut the sweetness of the added sugar.

* Cornstarch – Adding cornstarch to water will help thicken the sauce.

Equipment:

* Strainer – You will want to rinse your raspberries in a strainer prior to adding them to the stove. (You will need a mesh strainer to strain the seeds and pulp).

* Medium Sauce Pan – You will want a big enough pan to accommodate the ingredients and enough room for bubbling while cooking.

* Heat Proof Spatula – You will be stirring the berries consistently, so you will want a heat proof spatula while making this recipe.

* Measuring Cup – Needed to measure out the sugar and water.

* Lemon Zester – You will need this to obtain the zest of the lemon.

* Bowls – You will want bowls for mixing the cornstarch and to add the filling to once strained.

How to Make This Recipe

Measure out 2 pints of raspberries and rinse them in a strainer to remove any dirt. Try not to squish them too much to avoid a mess.

Once rinsed, add into your sauce pan on the stove.

Add 3/4 cup of white granulated sugar, the zest and juice of one lemon and water.

Mix together to incorporate all ingredients.

Turn the stove on medium high heat and let berries come to a boil.

Allow berries to boil for 2-3 minutes, then reduce to a simmer for 10-15 minutes.

While berries are simmering, add 3 tablespoons of cornstarch and 3 tablespoons of water to a bowl, mix well.

Remove berries from heat and empty into mesh strainer with a bowl underneath. Push out all the raspberry juice, leaving the seeds and pulp behind.

Add the raspberry juice back into the pan you simmered it in (make sure you rinse it first).

Turn the heat on low and add cornstarch mixture to berry juice. Simmer for another 10 minutes on low to thicken the sauce.

Remove from heat and let cool for at least half an hour.

Store in fridge for up to 2 weeks.

 

ABOUT AUTHOR
Rebecca

Hello, I am Rebecca! I am so glad you are here on this journey with me! Here, I am sharing my passions including gardening, cooking, baking, crafting, natural living and so much more! In addition to the content  I share on my YouTube page, I also write a blog.

It took a long time for the things I am passionate about to awaken within me. Now that they have, I am eager to share them with others.

Among the many things I am passionate about, gardening is one of them. In addition to gardening, I also enjoy different areas of art, crafting, photography and home project DIY.

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Easy Raspberry Filling!

This raspberry filling can be used in cake, cupcakes, or even as a syrup on pancakes!
Print Recipe

Ingredients
  

  • 2 pints raspberries
  • ¾ cup granulated sugar
  • ¼ cup water (plus 3 tbls)
  • 3 tablespoons cornstarch
  • juice of 1 lemon
  • zest of 1 lemon

Instructions
 

  • Measure out 2 pints of raspberries and rinse them in a strainer to remove any dirt. Try not to squish them too much to avoid a mess.
  • Once rinsed, add into your sauce pan on the stove.
  • Add 3/4 cup of white granulated sugar, the zest and juice of one lemon and water.
  • Mix together to incorporate all ingredients.
  • Turn the stove on medium high heat and let berries come to a boil.
  • Allow berries to boil for 2-3 minutes, then reduce to a simmer for 10-15 minutes.
  • While berries are simmering, add 3 tablespoons of cornstarch and 3 tablespoons of water to a bowl, mix well.
  • Remove berries from heat and empty into mesh strainer with a bowl underneath. Push out all the raspberry juice, leaving the seeds and pulp behind.
  • Add the raspberry juice back into the pan you simmered it in (make sure you rinse it first).
  • Turn the heat on low and add cornstarch mixture to berry juice. Simmer for another 10 minutes on low to thicken the sauce.
  • Remove from heat and let cool for at least half an hour.
  • Store in fridge for up to 2 weeks.

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