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Berry Syrup

Strawberry-Orange-Rhubarb Syrup

Strawberry-Orange-Rhubarb Syrup

This recipe is adapted from Secrets of Fat-Free Cooking by Woodruff.  Makes 2-1/4 cups.

  • 1/4 c sugar
  • 1 T cornstarch
  • 3/4 c any 100% fruit juice or 3 T concentrate + water to 3/4 c
  • 2 c fresh or frozen raspberries, blueberries, blackberries, sliced strawberries, rhubarb, or any combination you like

Combine the sugar and cornstarch in a 1 qt saucepan.  Stir in the juice.  Place over medium heat and bring to a boil, stirring occasionally.

Add the fruit and bring to a second boil.  Reduce heat to low and cook, stirring occasionally, for about 5 min, or until the fruit begins to break down and the mixture is thick and bubbly.

Serve over Waffles, Pancakes, French Toast, or Ice Cream.  Leftovers can be refrigerated for about 2 weeks.  Freezes well.

* I made with chopped peaches and orange juice – My daughter loves peaches but she didn’t like this syrup because it tasted too orangey.  I guess the berries I usually use cover that taste up more.  I thought it was good, but others might prefer an apple juice or white grape juice.


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