Cherry Berry Syrup
4
cups
Ingredients
-
10
ounces
frozen cherries -
8
ounces
frozen blueberries -
1
cup
apple juice -
⅛
teaspoon
liquid stevia (or preferred sweetener to taste) -
1
tablespoon
arrowroot powder -
¼
cup
water
Instructions
-
In a medium saucepan over medium heat, combine the frozen cherries, frozen blueberries, apple juice, and liquid stevia. Bring the mixture to a gentle boil, stirring occasionally.
-
Once boiling, reduce the heat and let the fruit simmer for about 10 minutes, or until the berries and cherries are very soft and begin to break down.
-
While the fruit simmers, whisk the arrowroot powder into the water in a small bowl until fully dissolved and smooth.
-
Increase the heat to medium-high and slowly pour the arrowroot slurry into the saucepan, whisking constantly.
-
Cook while whisking for about 1 minute, until the syrup thickens and takes on a glossy sheen. Remove from heat.
-
Let the syrup cool for 10 minutes; it will continue to thicken as it cools. Serve warm over pancakes, crepes, ice cream, or whipped cream, or allow to cool completely and store.
-
Store refrigerated in a glass jar for up to 3 days. Reheat gently before serving if desired. For longer storage, freeze in an airtight container and thaw in the refrigerator.
5
30
35
Equipment
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This Cherry Berry Syrup is a simple, fruit-forward topping that works beautifully on pancakes, crepes, ice cream, or dolloped over whipped cream. It highlights tart cherries and sweet blueberries, balanced with apple juice and a touch of liquid stevia for sweetening without refined sugars. The recipe comes together quickly on the stovetop and yields a vibrant, lightly textured syrup with real fruit pieces and bright flavor.
Why this syrup is worth making: it replaces high-glycemic, store-bought pancake syrups with a fruit-based alternative that has natural fiber and more flavor complexity. The quick cooking concentrates the berries, producing a sauce that tastes rich and fresh without long simmering. Arrowroot is used as a thickener for a glossy finish; it sets up nicely as the syrup cools, so the sauce will be slightly thinner while hot and pleasantly viscous when served.
Useful tips and variations:
- Sweetener options: liquid stevia keeps the sugar low, but you can substitute maple syrup, honey, or coconut sugar if you prefer a naturally sweetened version. Adjust to taste.
- Thickening alternatives: if you don’t have arrowroot, cornstarch (mixed with cold water) or tapioca starch can be used in the same proportion. Add slowly and watch the consistency—arrowroot thickens quickly and remains clear.
- Consistency control: for a thinner syrup, reduce the arrowroot slightly. For a chunkier sauce, mash some of the fruit with the back of a spoon or use a hand masher before adding the slurry.
- Serving ideas: spoon warm over pancakes, waffles, or crepes; swirl into yogurt or oatmeal; or use as a sauce for desserts like panna cotta or cheesecake.
- Storage: refrigerate in a sealed glass jar for up to 3 days. Reheat gently on the stove or in a microwave. Freeze in portions for longer storage.
With minimal ingredients and straightforward technique, this cherry blueberry syrup is an easy way to bring seasonal fruit flavor to breakfasts and desserts year-round. The vibrant color and balanced acidity make it a favorite for holiday brunches or a simple weeknight treat—quick to make, easy to adapt, and delicious whenever you serve it.