New This Month

Raisin Filling for Heart Pockets

Make this delicious filling for our romantic Raisin Heart Pockets.

  • Yield: Makes about 1 1/2 cups

Source: Martha Stewart Living, May 2002


  • 1 2/3 cups raisins
  • 1/2 cup water
  • 1/3 cup packed dark-brown sugar
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons finely grated lemon zest
  • 3/4 teaspoon ground cinnamon


  1. Combine the raisins, water, sugar, flour, lemon zest, and cinnamon in a small saucepan over medium heat. Bring to a simmer. Cook, stirring frequently, until most of the liquid is absorbed, 3 to 5 minutes. Transfer to a food processor. Process until smooth. Refrigerate filling until cool and thickened slightly, about 1 hour.

Reviews Add a comment