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

　　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.

　　Martha Stewart's Cupcakes