“Berry Syrup” 



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When I was a kid, Sundays were the day we got to have a BIG, INDULGENT breakfast.  This could range from eggs and bacon, and “grandpa’s potatoes” (more on that later), or pancakes, muffins, donuts, bagels etc. as opposed to our traditional cold cereal or oatmeal.  Well, I have to say it was always my FAVORITE day to eat breakfast and it still is.  If I get the chance to be off on Sunday morning, I always want to make a big, “Sunday breakfast” or go to brunch.  This ritual provides me an irreplaceable, nostalgic, and comforted feeling.  I like that I can take it with me anywhere I go.

Here’s one of my own “Sunday breakfast” recipes for berry syrup.  I recommend it for use over any sweet breakfast items like scones, pancakes, etc.

I’ve never been a fan of pancakes, but I do LOVE French toast and have recently gotten into waffles.  (I know waffles are basically pancake batter, but for some reason I just don’t like pancakes).

I mention this because when we grew up we used Maple Syrup to top our delights, but these days I’m finding I like to top it with a berry topping that’s easy to make, delicious, and low in sugar.  And if you happen to use that other manmade sugar syrup (whose name I shall not mention), this might be a great way to switch you over to maple syrup as it only uses a fraction of the syrup one would use without the berries.  A little goes a long way.  It can save you money on syrup and provide you fiber for that satiated feeling after your meal.

I’m going to be testing a recipe for “Eggplant French Toast” soon.  I think the berry syrup might make a good pair for it.  I’ll let you know how it goes.  For now, I like to pair it with this waffle recipe

http://ryanandelizabethshideler.blogspot.ca/2012/06/paleo-banana-nut-waffles.html?m=1.

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Let’s get started.

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You’ll need:

1 10 oz bag of FROZEN, ORGANIC berries (I like mixed, but you can use blueberry, strawberry, raspberry, blackberry, or cherry)

*I use frozen because the freezing process tends to bring out some of the juice in the berries, so you already have sort of a syrup started before you even start cooking.

2 TBSPNs Ghee (or grass fed butter, or coconut oil)

2 TBSPNs Maple Syrup (Start w/ 1 and taste to see if you’d like to add more)

Salt (optional)

Cinnamon (optional)

Vanilla Extract (optional)

What to do:

Take the berries from the freezer to start to thaw.  (Thawing fully takes about 30 minutes.)  If you are a planner or very patient, you can wait for them to completely thaw, but I never do.  In a large sauté pan over low to medium heat, add the butter.  As it melts toss the berries right on top.  The butter will continue to melt as the berries warm.  Go ahead and add the maple syrup as well at this point.  When the berries are no longer frozen, take a potato masher (or fork) and begin to gently mash the berries.  Just a little bit to get some of the juices to run and to make the berries all about the same size.  Once it comes to a bubble, let it simmer for a few minutes for the flavors to come together.  Taste it for sweetness.  Sometimes I add a pinch of salt, a dash of cinnamon, and a dash of vanilla extract.  It depends on how festive I feel.

That’s it!

Go ahead and start topping things with this delicious sauce!  Think outside the box. Pound Cake, Muffins, etc.

Let me know how it goes!

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5 from 1 reviews
Berry Syrup
 
Sherri:
Recipe type: Breakfast/Brunch/Condiment/Dessert
Cuisine: American/Healthy/Paleo/Vegetarian/Gluten Free
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 10 oz bag of FROZEN, ORGANIC berries (I like mixed, but you can use blueberry, strawberry, raspberry, blackberry, or cherry)
  • *I use frozen because the freezing process tends to bring out some of the juice in the berries, so you already have sort of a syrup started before you even start cooking.
  • 2 TBSPNs Ghee (or grass fed butter, or coconut oil)
  • 2 TBSPNs Maple Syrup (Start w/ 1 and taste to see if you’d like to add more)
  • Salt (optional)
  • Cinnamon (optional)
  • Vanilla Extract (optional)
Directions
  1. Take the berries from the freezer to start to thaw. (Thawing fully takes about 30 minutes.) If you are a planner or very patient, you can wait for them to completely thaw, but I never do.
  2. In a large sauté pan over low to medium heat, add the butter. As it melts toss the berries right on top. The butter will continue to melt as the berries warm. Go ahead and add the maple syrup as well at this point.
  3. When the berries are no longer frozen, take a potato masher (or fork) and begin to gently mash the berries. Just a little bit to get some of the juices to run and to make the berries all about the same size.
  4. Once it comes to a bubble, let it simmer for a few minutes for the flavors to come together. Taste it for sweetness. Sometimes I add a pinch of salt, a dash of cinnamon, and a dash of vanilla extract. It depends on how festive I feel.