I am a sucker for a beautiful container of berries. They’re just so pretty my wallet and I can’t resist. But half the time I forget I buy them and then the berries end up kind of sad. It’s a crime, really. But if my berries do reach this sorry state, I make good use of them…homemade saucy syrup (I can’t decide if it should be called sauce or syrup, hence saucy syrup.
I’ve made my saucy syrup with raspberries and blueberries. Most recently I made it from a small container of blackberries. It was SOOOOOOOOOOOO good. If I do say so myself. This homemade saucy syrup pairs beautifully with the texture of my new favorite waffle recipe – the waffles didn’t get soggy at all.
Sidenote: Baby’s Got Sauce by G. Love has been playing in my head while I write this post. Which automatically makes this post 10 times more fun.
Blackberry (or whatever berry you happen to have) Saucy Syrup
From Jane Maynard
- 1 1/2 C berries (one of those 5-6 oz containers) -OR- 1 C blueberries
- 3/4 C sugar
- 1/3 C water
- 2 t. lemon juice
- 1 Tbsp corn starch whisked with enough water to make a slurry
Bring the berries, sugar, water and lemon juice to a boil. Lower heat. Simmer for a 5-10 minutes, while slowly adding some of your cornstarch mixture. Add enough to get it to the consistency you like (the cornstarch makes it less watery). Refrigerate leftovers, if you have any!