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Blackberry and Cranberry Syrup

January 28, 2012

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.

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