Blackberry and Cranberry Syrup
This syrup is so, so, so great on waffles or pancakes! I love it, and it keeps for around 1-2 weeks. It’s a delicious homemade syrup…..not like the syrup at the store with all the chemicals and what not in it.
Blackberry and Cranberry Syrup recipe:
1 1/4 cup granulated white sugar
1/2 cup water
1 cup blackberries
1 cup cranberries, uncooked
1. Dissolve sugar in water on high high heat.
2. Add fruit and bring to a boil.
3. Boil until cranberries and blackberries burst and change color.
4. Simmer until desired consistency is reached, 12-14 mins. Keep in mind that the syrup gets thicker when it cools.