Raspberry-Blueberry Syrup

We were so blessed to enjoy an abundant raspberry harvest this year! We ate them on cereal, oatmeal, and made raspberry ice cream. I have frozen a lot of them and made lots of jam. Now that the weather is pretty hot, the season is mostly over. In the hot afternoon it smells a little like a raspberry cobbler out there as the few tiny raspberries left are cooking in the sun.

We were also fortunate to get a few more blueberries than we have in previous years. Blueberries do not grow well in Utah and I am a witness to that for sure. But we have enjoyed the few we got.

In my efforts to use up raspberries, I decided to look for a good raspberry syrup recipe. I found one that I actually really like. It has been really delicious on pancakes, ice cream, anything. I followed it pretty closely except I replaced some of the raspberries with blueberries and left out the butter: https://www.tastesoflizzyt.com/easy-raspberry-sauce-recipe/ . I also added a little more cornstarch and shortened the cooking time.

Here is my recipe:
2 1/2 c. raspberries and blueberries
3/4 c. sugar
1/2 c. water
1/2 tsp vanilla
3-4 tsp cornstarch
2 Tbsp water

In a saucepan over medium heat, stir together 1 1/2 c. raspberries, sugar and 1/2 c. water until the sugar is dissolved. Heat to boiling, stirring often. Add vanilla. Combine cornstarch and 2 Tbsp water, then add to the mixture, stirring well. Boil for 2-3 minutes until mixture is slightly thickened. Cool slightly then stir in the remaining cup of berries and put into storage containers.

I froze the leftovers and I'm pretty excited to make more later when those run out. Maybe I'm just kidding myself, but I like to think this is slightly more healthy than the usual maple-type syrup we put on our pancakes. But even if it's not, it's definitely more delicious!

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