This recipe is very versatile. I use this with raspberries, marionberries, strawberries in place of the apple cider. Simply cook 2 cups of berries with 1 C of sugar and 1/2 C of water until it is evenly fluid and the berries have cooked down somewhat. Push it through a fine collander to separate out seeds. This should give you about the 2 cups of juice for the syrup recipe.
- 1 C white sugar
- 1 T cornstarch
- 1 t cinnamon (can use other spices with berries)
- 2 T lemon juice
- 2 C Apple cider (or other fruit juice see note)
- 1 T unsalted butter
Whisk together the sugar, cornstarch and cinnamon in a 1-1/2 Qt. pot on the stove. add the cider or other juice. Heat to a boil over medium high flame.
Reduce flame and simmer while whisking until it thickens. Add lemon juice and stir together.
cut the butter into 4 pieces. Add to the pot of simmering syrup. Whisk until the butter is melted.
The syrup should be served hot, but it can be cooled and will save in the refrigerator for up to 2 weeks. Heat again before serving. If it is too thick when reheated, add water to thin the the appropriate consistency.