Instructions

1. In a small saucepan, combine the fresh raspberries, balsamic vinegar, and honey. Stir gently to combine.
2. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to help break down the raspberries and release their juices.
3. While the raspberry mixture simmers, whisk together the cornstarch and water in a separate bowl until smooth and free of lumps.
4. Slowly pour the cornstarch mixture into the saucepan while stirring constantly to prevent clumping.
5. Continue to cook the glaze for 5-7 minutes, stirring frequently, until it thickens to your desired consistency. If you prefer a thinner glaze, remove it from heat sooner.
6. Once thickened, take the glaze off the heat and let it cool for a few minutes.
7. For a smooth finish, strain the glaze through a fine-mesh sieve into a bowl to remove any seeds, using a spatula to press out as much liquid as possible.
8. Transfer the strained glaze to a jar or container and refrigerate until ready to use. This glaze can be stored in the refrigerator for up to two weeks.