EASY HOMEMADE BERRY SYRUP
This berry syrup is easy and super yummy on so many things, especially cheesecake and French toast. The syrup can also be used for pancakes, waffles, crepes, etc.
Provided by Shara Bailey
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Pour frozen berries and 2 cups water into a medium saucepan and cook over medium heat, stirring occasionally, until they have thawed but are not hot. Add sugar and bring to a simmer; cook for about 5 minutes, stirring frequently.
- Mix remaining 1/4 cup water and cornstarch together in a bowl. Add to the berry mixture and cook over medium-low heat to thicken slightly, about 3 minutes.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 16.4 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.4 g, Sodium 1.5 mg, Sugar 12.8 g
HOMEMADE BERRY SYRUP (FOR PANCAKES!)
Great for pancakes or for drizzling over cheesecake. Adjust sugar if you get less than 5 cups juice!
Provided by Lubie
Categories Sauces
Time 30m
Yield 5 cups
Number Of Ingredients 2
Steps:
- Wash, stem, and crush fruit in saucepan.
- Heat to boiling and simmer about 10 minutes.
- Pour hot fruit through colander or strainer to remove seeds, then again through cheesecloth or a jelly bag.
- Discard pulp.
- The yield of juice should be about 5 cups.
- Combine juice with sugar and boil in large saucepan for 1 minute.
- Skim off foam.
- it is ready to serve or to can in 1/2 pint jars.
MARY BERRY'S MAPLE SYRUP CAKE
Mary Berry is one of the queens of baking in the UK and this is what she calls her Canadian inspired cake. Sounds very yummy indeed.
Provided by Sarah_Jayne
Categories Dessert
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- You will need a deep, round, 8 inch cake tin.
- Lightly grease the cake tin and line the base with a circle of nonstick baking parchment.
- Pre-heat the oven to 325.
- Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon.
- Stir in the chopped pecan nuts.
- Spoon the mixture into the prepared cake tin and level the surface.
- Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch.
- Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
- Whip the cream until it just holds its shape and then fold in the maple syrup.
- Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides.
- Decorate the top with the shredded orange zest.
- Store in the refrigerator.
BUTTERMILK CORN WAFFLE WITH BERRY SYRUP
A summery combination of corn and berries make these rich, crispy-edged corn waffles stand out. They would easily work as savory treats, too, topped with a crab cake or fried shrimp and drizzled with remoulade sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield About 8 waffles
Number Of Ingredients 15
Steps:
- For the berry syrup: Combine 1/2 cup blackberries, 1/2 cup blueberries and the syrup in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the berries begin to pop and the syrup reduces slightly, about 8 minutes. Remove from the heat and stir in the remaining berries. Cover and keep warm.
- For the waffle batter: Preheat a waffle iron to medium-high if there are settings (but it's ok if there aren't any). Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, salt and corn kernels in a large bowl. Whisk together the buttermilk, vanilla, eggs and butter in another bowl. Fold the buttermilk mixture into the flour mixture until just combined (it's ok if there are lumps).
- Lightly brush the top and bottom of the waffle iron with butter, then fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep waffles warm in the oven or covered with foil on a plate while you repeat with the remaining batter.
- Drizzle each waffle with berry syrup.
BERRY MAPLE SYRUP
Pour this berry-infused maple syrup over your breakfast pancakes or waffles. Use any combination of berries and any grade of maple syrup.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 2
Steps:
- Heat maple syrup in a saucepan over medium heat until reduced by half. Add berries. Reduce heat, and simmer until berries are softened, 3 to 5 minutes. Remove from heat. Let steep for 20 minutes.
FLUFFY AMERICAN PANCAKES WITH CHERRY-BERRY SYRUP
You'll flip over these next level fluffy American pancakes - the perfect indulgent brunch treat. Serve with our tangy cherry syrup and irresistible maple syrup and bacon
Provided by Cassie Best
Categories Breakfast, Brunch
Time 40m
Yield Makes 12 (serves 2-4, depending on your appetite)
Number Of Ingredients 15
Steps:
- Make the pancake batter up to a day ahead, or just before cooking. Tip the flour, baking powder, cinnamon and 2 tsp sugar into a bowl, add a good pinch of salt and combine with a whisk. Add the eggs, buttermilk or yogurt and milk to the bowl and whisk into a smooth batter. If making ahead, cover and chill until ready to cook.
- Tip the blueberries, cherries, cornflour, 2 tbsp sugar and the vanilla into a pan, and stir until the berries are coated in cornflour. Add 1 tbsp water, then place over a high heat and bubble for a minute or 2 until syrupy but the berries are still holding their shape. Set aside to cool, then remove the vanilla pod, if using. This is best served warm.
- Heat the grill to medium-high and arrange the bacon on a baking tray lined with foil. Set aside. If you have a separate oven, heat this to a low setting (50C/30C fan/gas ½) with a baking tray in it (this is to keep the pancakes warm as you cook them). If not, they can sit under the bacon, just keep a close eye on them.
- Heat a glug of oil in a large, heavy frying pan, wipe the oil around the pan with a piece of kitchen paper, leaving a fine coating of oil on the surface. Transfer the pancake batter to a jug. When the pan is hot but not smoking (keep it over a moderate heat) pour the batter into the pan, making 7-8cm pancakes, with plenty of space between them (you should fit three pancakes in at a time). The batter should sizzle a little as it hits the pan, but not aggressively - adjust the heat if you need to. Cook each pancake until the underside is golden; by this time bubbles should be appearing on the surface and the edges beginning to set, indicating that the pancake is ready to flip over. Use a fish slice to do this. They should take roughly 2 mins on each side. Transfer the pancakes to the warm baking tray. Wipe a little more oil around the pan and continue cooking the rest of the batter in this way. You should make 12 pancakes.
- When you're halfway through the batter, grill the bacon for 4-5 mins on each side until crispy.
- To serve, stack the pancakes with a dollop of mascarpone, bacon, and fruits between each layer, and serve with a jug of maple syrup.
Nutrition Facts : Calories 932 calories, Fat 47 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 29 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 3.1 milligram of sodium
GERMAN FRUIT PANCAKE WITH MIXED BERRY SYRUP-ST. LOUIS
Provided by Dave Lieberman
Categories dessert
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Whisk together eggs, milk, sugar, salt, and vanilla extract. In a separate bowl whisk together flour and baking powder until blended. Dump the dry ingredients into the wet and whisk until homogenous. Let stand at least 10 minutes.
- Heat an 8 or 10-inch cast iron skillet in the oven with the butter.
- Pour the batter into the cast iron pan and bake until the pancake is golden brown, puffed up and set in the center, about 15 minutes.
- To make the mixed berry syrup: Heat the berries in a small saucepan with the maple syrup until mixture thickens, but you can still see the berries. Serve warm over a wedge of pancake, dusted with powdered sugar.
BERRY SYRUP
Use this berry syrup within our Strawberry and Pistachio Ice-cream Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 5
Steps:
- Bring berries, sugar, and the water to a boil in a small saucepan over medium heat; boil 1 minute. Strain through a fine sieve into a small bowl, pressing to extract liquid; discard pulp. Stir in liqueur, if using. Let cool completely.
CHOCOLATE PUDDING WITH SPICED BERRY SYRUP
James Martin serves his steamed chocolate sponge with whole cherries and a fruity sauce - perfect for a smart dinner party
Provided by James Martin
Categories Dessert, Dinner
Time 1h55m
Number Of Ingredients 18
Steps:
- Butter a 1lb pudding basin, then line the base with a circle of greaseproof paper. To prepare the steamer, place an upturned saucer into a large saucepan big enough to fit the pudding basin. This will act as a trivet to stop the base of the pudding coming into direct contact with the heat. Put the kettle on.
- In a bowl, beat the butter and sugar until light and creamy. Slowly add the beaten eggs, mixing well between each addition. Add the vanilla and melted chocolate and mix everything well. Sieve the cocoa, flour and baking powder into the mixture, then fold in the ground almonds, milk and chocolate buttons.
- Fill the pudding basin with the mixture. Cut out large circles of greaseproof paper and tin foil, big enough to fit over the basin with a 2-in overhang. Lightly butter the greaseproof and lay this on top of the foil, buttered side up. Make a pleat down the centre of the two, then place, paper side down, over the pudding. Turn the foil under to cover the paper. Secure well with string and lower the pudding into the steamer. Add enough boiling water from the kettle to come halfway up the basin but not touch the paper. Cover with a lid and turn the heat down to a gentle simmer.
- After 1 hr 15 mins, remove the lid and check the pudding is cooked by inserting a metal skewer. There should be no raw cake mixture on the skewer.
- Meanwhile, bubble the orange juice, jam, star anise and dried fruit together until syrupy. Stir in the maraschino and canned cherries.
- Carefully turn the pudding out on to a serving plate. Pile some fruit from the sauce on top plus the star anise to decorate, then spoon over some warm syrup. Pour the remaining syrup into a jug and serve alongside.
Nutrition Facts : Calories 515 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 51 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.42 milligram of sodium
LEMON BELGIAN WAFFLES WITH BERRY SYRUP
Make and share this Lemon Belgian Waffles With Berry Syrup recipe from Food.com.
Provided by Bev I Am
Categories Breakfast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour, salt, baking powder, and nutmeg in a bowl; make well in center; set aside.
- In another bowl, combine buttermilk, lemon zest and juice, blend well.
- Add egg yolks to buttermilk mixture and mix until well incorporated.
- In a clean bowl (free of any grease) beat egg whites at low speed until they begin to froth.
- Add cream of tartar and beat at high speed until glossy, stiff peaks form; set aside.
- Add buttermilk mixture to well in flour mixture and whisk until no large lumps remain.
- Gently fold 1/2 of egg whites into batter, then fold in remaining egg whites (batter will be streaked with egg whites).
- Bake waffles on preheated waffles iron to a rich golden brown.
- Serve immediately topped with warm berry syrup.
- Berry Syrup:.
- Bring water and corn syrup to a boil in a saucepan over medium heat.
- Add sugar and stir to dissolve.
- Add berries.
- Lower heat to low and cook gently for about 30 minutes.
- Serve warm.
BUTTERMILK PANCAKES WITH VANILLA BEAN-BERRY SYRUP
Provided by Patrick and Gina Neely : Food Network
Time 40m
Yield 8 pancakes
Number Of Ingredients 14
Steps:
- Make the syrup: Heat the syrup and both halves of the vanilla bean in a small saucepan over medium-low heat. Just before the mixture comes to a simmer, remove from the heat, stir in the berries and set aside for at least 30 minutes to let the flavors meld. Remove the vanilla bean before serving.
- Make the pancakes: Preheat the oven to 200 degrees F. Whisk the flour, cornmeal, granulated sugar, baking powder, salt and nutmeg in large bowl. In a separate bowl, whisk the buttermilk, eggs and oil. Stir the wet ingredients into the dry until just blended. Leaving a few lumps will result in fluffier pancakes.
- Heat a large nonstick skillet or griddle over medium heat. Add enough oil to grease it lightly and leave a film on the bottom of the pan.
- Working in batches, ladle the batter, about 1/2 cup at a time, into the pan. Cook until the pancakes are golden brown on the bottom and bubbles start to form on top, about 3 minutes, then flip and continue cooking another 2 minutes. Repeat with the remaining batter. Put the finished pancakes on a sheet tray and let sit in the oven to stay warm as you finish. Serve topped with the berry syrup, butter and confectioners' sugar.
PUFFINS WITH BERRY SYRUP
Make puffins - a cross between pancakes and muffins - for a weekend breakfast or brunch. Slather with syrup to create a delicious alternative to French toast
Provided by Orlando Murrin
Categories Breakfast, Brunch, Treat
Time 1h5m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Mix the flour, baking powder, bicarb and a good pinch of salt in a bowl. In another bowl, whisk the egg whites until soft peaks form when the whisk is lifted. Beat the egg yolks with a wooden spoon or spatula for 1-2 mins until smooth. Beat in the butter, sugar and vanilla until combined, then add one third of the buttermilk and mix again. Now add the flour mixture and remaining buttermilk in batches, mixing until just combined each time. Use a large rubber spatula or metal spoon to fold in the egg whites. Don't do this too thoroughly - the mixture should be streaked with white.
- Heat the oven to 200C/180 fan/gas 8. Butter a 12-hole muffin tin thoroughly then dust the inside with sugar (including the sides) and divide the batter between the holes; it is fine if they are full to the top. Bake for 35-40 minutes, rotating the tin at half time, until well browned, puffed and firm to the touch.
- While the puffins are in the oven, bring the syrup to the boil in a small pan, turn off the heat and tip in the berries. Serve the puffins straight from the oven. Dust them with icing sugar, put them on plates and pour over lots of syrup.
Nutrition Facts : Calories 162 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
SIMPLE SYRUP FOR BERRY SORBET
Use this simple syrup with our berry, currant or strawberry sorbets.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 2 1/4 cups
Number Of Ingredients 1
Steps:
- Bring sugar and 2 cups water to a boil in a medium saucepan, stirring until sugar dissolves. Reduce heat, and simmer 5 minutes. Remove from heat, and let cool.
TRIPLE BERRY BLEND SYRUP
I have not tried this recipe. I got it from Schwan's. The recipe calls to use Schwan's Triple Berry Blend frozen fruit.
Provided by internetnut
Categories Sauces
Time 25m
Yield 2 1/2 cups, 2-4 serving(s)
Number Of Ingredients 4
Steps:
- In a small stockpot melt butter and sugar on medium heat and stir until well blended.
- Add triple berry blend and stir occasionally for 5 minutes.
- Mix cornstarch with 1 tablespoon of water and add to the berry mixture. Stir.
- Simmer for another 5 minutes, then remove from heat.
- Transfer syrup to bowl and serve warm, or cool in refrigerator to serve cold.
- Note: Syrup can be made 1 day ahead. Cover and refrigerate.
Nutrition Facts : Calories 235.8, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 81.9, Carbohydrate 34.5, Sugar 33.3, Protein 0.1
CHEATER BERRY SYRUP FOR PANCAKES, WAFFLES...ETC.
My husband and son love berry syrup and they go through a LOT of it. Making waffles one morning I discovered we were completely out of their beloved topping. Since I really did not want to go to the store, I improvised. This is the result and now I no longer buy the bottled kind. Not only does this taste better but it is more...
Provided by R S
Categories Pancakes
Time 35m
Number Of Ingredients 4
Steps:
- 1. Empty both jars of jam into a medium saucepan.
- 2. Add the 3/4 jar of water. Add warm water and shake to get all of the jammy goodness out!
- 3. Dump your berries into the purple pool.
- 4. Mix using a whisk (yeah, I know...some berries get caught in it, but cooking is an adventure!) until incorporated.
- 5. Heat to boiling while stirring, reduce to a simmer (watch it, you do not want it to boil over...MESSY). I help the berries along a bit and partially smash them while the mixture is simmering.
- 6. Continue simmering until mixture is reduced to a syrup-like consistency. Taste. At this point add the lemon juice if you think it is too sweet. With the jam that I use, I never need the lemon.
- 7. Remove from heat, syrup will continue to thicken a bit as it cools. Once cool...serve or put into container of your choice. I use canning jars. The picture above is what was left after serving syrup over four Belgian waffles. Enjoy!
SCANDANAVIAN BERRY SYRUP
I always pick up lingonberries at Ikea! Loved the idea of some cocktails made with Lingonberry syrup! You can buy the syrup at Ikea, but if you don't have any, you can make your own! Substitute any tart berry jam, or even just jarred lingonberries and add sugar to taste.
Provided by Stacy Goodall
Categories Fruit Sauces
Time 15m
Number Of Ingredients 3
Steps:
- 1. On the stove over medium heat, bring to a boil ½ cup water and ½ cup granulated sugar. Lower heat and stir in ½ cup jam. Stir for two minutes. Adjust to taste.
- 2. Remove from heat. Allow to cool completely. Strain out any chunks through a sieve before using.
- 3. Store in a jar or other airtight container for up to 1 month
BERRY COUSCOUS WITH MAPLE SYRUP
This recipe is adapted from the Australian Heart Foundation's Deliciously Healthy Cookbook. Perfect for breakfast for your loved one.
Provided by Missy Wombat
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the couscous and dried cranberries in a bowl.
- Heat the raspberry cranberry juice in a pot until it comes to the boil, pour over the couscous and allow to stand for 10 minutes or until all the liquid has been absorbed.
- Fold through the strawberries, blueberries, raspberries and mint if using.
- Spoon the couscous into individual bowls and top with a generous dollop of yoghurt, sprinkle with the combined seeds and drizzle with maple syrup.
- If raspberry cranberry juice is not available try apple or pear juice instead.
Nutrition Facts : Calories 335, Fat 6.7, SaturatedFat 1.7, Cholesterol 6.5, Sodium 30.7, Carbohydrate 60.4, Fiber 8.2, Sugar 17, Protein 10.6
MIXED BERRY SYRUP
Make and share this Mixed Berry Syrup recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 4
Steps:
- In a saucepan, combine sugar and cornstarch. Stir in water.
- Add berries. Bring to a boil, stirring until syrup begins to thicken.
Nutrition Facts : Calories 327.9, Sodium 3.4, Carbohydrate 84.4, Sugar 79.8
BERRY/MAPLE SYRUP
Provided by Food Network
Yield about 2 1/2 cups
Number Of Ingredients 4
Steps:
- In a saucepan set over moderate heat combine the syrup with the cinnamon stick and simmer gently for 5 minutes. Add the berries and simmer for 1 minute. Remove and discard cinnamon stick.
- Recipe courtesy of Georgia Downard
FRESH BERRY SYRUP
This syrup makes plain pancakes or waffles into a gourmet treat. It's also wonderful drizzled on ice cream, cheesecake, or simple cakes. I've even put a spoonful into a glass of lemonade or club soda which makes a beautiful rosy, refreshing drink.
Provided by Geema
Categories Beverages
Time 35m
Yield 1 1/3 cups
Number Of Ingredients 3
Steps:
- Bring berries, sugar, and water to a boil in a 2- to 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved.
- Reduce heat and simmer, uncovered, stirring occasionally, until fruit is soft, about 30 minutes.
- Pour mixture through a fine-mesh sieve into a bowl, pressing gently on and then discarding solids.
- Serve syrup at room temperature.
Nutrition Facts : Calories 736.2, Fat 1.5, SaturatedFat 0.1, Sodium 6.6, Carbohydrate 187.3, Fiber 9.7, Sugar 172.6, Protein 3.3
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