BLACKBERRY SYRUP
Syrup for use on pancakes. You can store the syrup in the refrigerator if you intend to use it quickly. To preserve for a longer time, sterilize the jars, pour into the canning jars to within 1/4 inch of lid, adjust lids and process in boiling water canner for 10 minutes.
Provided by Harriet O'Neal
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Yield 18
Number Of Ingredients 3
Steps:
- Mix the blackberry juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.
- This makes a thin syrup (like true maple syrup). If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 44.5 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 44.4 g
BLACKBERRY PANCAKE SYRUP
Not being able to find blackberry syrup at the grocery store, I decided to make it. Any flavor jam may be substituted to make your favorite flavor syrup.
Provided by SHORECOOK
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 10m
Yield 12
Number Of Ingredients 3
Steps:
- Combine water and sugar in a saucepan. Cook and stir over medium heat until sugar dissolves. Stir in blackberry jam and heat until smooth. Remove from heat and allow to cool.
- Pour in a resealable container and refrigerate until ready to use.
Nutrition Facts : Calories 87 calories, Carbohydrate 22.6 g, Sodium 0.1 mg, Sugar 21.2 g
BUTTERMILK PANCAKES WITH BLACKBERRY-BLUEBERRY BUTTER AND CINNAMON MAPLE SYRUP
Steps:
- For the basic buttermilk pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk together the eggs until smooth, whisk in the buttermilk and vanilla until smooth. Add the wet to the dry along with the butter and the optional ingredients, if using, and mix until just combined. (Lumps are ok). Let sit at room temperature for at least 15 minutes and up to 30 minutes before using.
- Preheat the oven to 200 degrees F. Heat a griddle, nonstick pan or cast iron pan over medium heat until evenly heated, about 5 minutes. Brush with butter and add a few teaspoons of oil.
- Drop scant 1/4 cups of the batter onto the griddle or into the pan and cook until the bottom of the pancakes are golden brown and the top surface becomes slightly dry and bubbles begin to form, about 3 minutes. Carefully flip over using a fish spatula or metal spatula and cook until the other side is lightly golden brown, about 2 minutes longer. Serve immediately slathered with the butter and drizzled with the syrup...or transfer to baking sheets in even layers and keep warm in oven.
- For the blackberry-blueberry butter (compound butter): Combine the berries, sugar and 1/4 cup of water in a medium saucepan and bring to a boil over high heat. Cook until the berries break down and the mixture thickens, about 15 minutes. Add the lemon juice and transfer to a bowl to cool. This mixture can be made 3 days in advance and can be stored, covered, in a bowl in the refrigerator.
- For a chunky butter: Combine the fruit, butter and salt in a bowl and mix until combined. For a smooth butter, combine the fruit, butter and salt in the bowl of a food processor and process until smooth.
- Serve at room temperature or scrape into a bowl, cover and refrigerate for up to 5 days or freeze up to a month.
- For the maple-cinnamon syrup (flavored syrups): Combine the syrup, cinnamon and salt in a small saucepan and bring to a boil over high heat. Remove, cover with a lid and let steep for at least 1 hour. Can be made 3 days in advance and stored covered in the refrigerator. Bring to a simmer before serving and remove and discard cinnamon sticks.
SPICY GLUTEN-FREE CHICKEN AND CHEDDAR WAFFLES WITH BLACKBERRY-MAPLE SYRUP
These crispy Cheddar waffles combine with chicken tenders and a spicy blackberry-muddled maple syrup for a sophisticated version of a classic Southern dish that's also gluten free!
Provided by Angela Sackett Superhotmama
Categories 100+ Everyday Cooking Recipes
Time 1h10m
Yield 8
Number Of Ingredients 23
Steps:
- Muddle 4 blackberries in the bottom of a microwave-safe glass serving jar. Add chile powder and red pepper flakes, then maple syrup; stir syrup briskly until well combined.
- Place chicken in a large, shallow baking dish. Drizzle with orange juice and season liberally with salt and pepper. Refrigerate until needed. Whisk orange zest with coconut flour, almond flour, garlic, and paprika. Set dredging mixture aside.
- Mix gluten-free flour, baking powder, rosemary, thyme, and sea salt together in another bowl to start the waffle batter.
- Preheat the oven to 400 degrees F (200 degrees C). Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray.
- Beat butter and maple syrup together in a bowl using an electric mixer until creamy. Add eggs 1 at a time. Gradually add the gluten-free flour mixture and milk in 3 alternating batches. Stir in Cheddar cheese just until combined. Pour batter into the preheated waffle iron. Cook until crisp and deeply brown, 6 to 8 minutes per waffle. Place waffles on a baking sheet and keep warm in the preheating oven while preparing chicken.
- Line another baking sheet with parchment paper. Gently shake excess orange juice off each chicken tender and press all sides into the reserved coconut flour mixture. Place coated chicken on the prepared baking sheet. Remove waffles from oven and keep warm.
- Bake chicken in the preheated oven, flipping halfway, until browned on both sides, about 20 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Microwave syrup until warm, about 1 minute. Top each waffle with a warm chicken tender or two and a handful of blackberries. Drizzle with the warmed spicy maple syrup.
Nutrition Facts : Calories 678.3 calories, Carbohydrate 68 g, Cholesterol 187.5 mg, Fat 29.5 g, Fiber 9 g, Protein 39.3 g, SaturatedFat 13.4 g, Sodium 514.4 mg, Sugar 29.1 g
BLACKBERRY SYRUP
Categories Sauce Berry Dessert Quick & Easy Blackberry Summer Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 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.
BACON BUTTERMILK WAFFLES WITH BLACKBERRY SYRUP
Categories Milk/Cream Breakfast Brunch Quick & Easy Blackberry Bacon Maple Syrup Gourmet
Yield Makes 4 Belgian or 8 standard waffles, serving 2 generously
Number Of Ingredients 12
Steps:
- Preheat a well-seasoned or non-stick Belgian or standard waffle iron. Preheat oven to 200° F. Finely chop bacon and in a skillet cook over moderate heat, stirring, until crisp. Into a large bowl sift together flour, sugar, baking powder, baking soda, and salt and stir in buttermilk, egg, and bacon including bacon fat (about 1/4 cup) until smooth (batter will be very thick).
- Make syrup:
- Halve berries lengthwise. In a small saucepan simmer berries with syrup over moderately low heat 1 minute.
- Spoon batter into waffle iron (using 1 cup batter for two 4-inch-square Belgian waffles or four 4-inch-square standard waffles), spreading evenly, and cook according to manufacturer's instructions. Transfer waffles to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles with remaining batter in same manner.
- Serve waffles with blackberry syrup and garnish with blackberries.
BLUEBERRY BLACKBERRY SPICE SYRUP
Categories Sauce Quick & Easy Blackberry Blueberry Summer Chill Cinnamon Clove Simmer Gourmet
Yield Makes about 1 3/4 cups
Number Of Ingredients 7
Steps:
- Bring berries, sugar, water, spices, and a pinch of salt to a boil in a heavy medium saucepan, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, until fruit is very soft, about 30 minutes. Strain thourough a fine-mesh sieve into a bowl, pressing gently on and then discarding solids. Cool, then chill, covered.
BLACKBERRY-MINT SYRUP
Categories Sauce Berry Fruit Dessert Vegetarian Blackberry Mint Summer Chill Vegan Bon Appétit Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Stir 1/4 cup water, sugar and mint in medium saucepan over medium heat until sugar dissolves and syrup comes to simmer. Remove from heat. Cover and let steep 5 minutes. Add thawed blackberries with juices, reserved blackberry puree from Frozen Blackberry-Cream Pops, and cassis. Transfer mixture to blender and puree until smooth. Strain sauce into medium bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Chill until cold. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
WHOLE-WHEAT PANCAKES WITH BLACKBERRY SYRUP
Categories Egg Breakfast Brunch Kid-Friendly Quick & Easy Mother's Day Blackberry Cornmeal Maple Syrup Whole Wheat Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 14
Steps:
- Make batter:
- Whisk together dry ingredients in a bowl, then add water, eggs, and oil and whisk until smooth. Let stand 5 minutes (batter will thicken). If batter is too thick to pour easily (whole-wheat flours vary in how much liquid they absorb), thin with additional water, 1 tablespoon at a time.
- Make syrup while batter stands:
- Bring syrup with blackberries to a boil in a 1-quart saucepan over moderate heat, then boil, uncovered, stirring occasionally, 3 minutes. Remove from heat.
- Make pancakes:
- Brush a griddle or 12-inch skillet with oil and heat over moderately high heat until hot but not smoking. Reduce heat to moderate. Working in batches of 4, spoon 2 tablespoons batter per pancake (a heaping large serving spoon works well) onto hot griddle to form 3- to 3 1/2-inch rounds. Cook until bubbles appear on surface and pop, edges are set, and undersides are golden, 45 seconds to 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden and pancakes are cooked through, 45 seconds to 1 minute more. (Lower heat if pancakes brown too much before insides are cooked through.) Transfer pancakes to plates and brush griddle with oil between batches. Serve with warm syrup.
CORNMEAL WAFFLES WITH BLACKBERRY SYRUP
These cornmeal waffles with blackberry syrup are not your typical breakfast waffles. Cornmeal waffles are a little crispier than the standard variety, and the blackberry syrup adds rich, tangy sweetness. The syrup is quite simple to make and is best served warm. Any leftover waffles can be saved in the fridge and reheated in a toaster oven-restoring them to fluffy perfection!
Provided by Vallery Lomas
Categories main-dish
Time 50m
Yield 4 servings (7 to 8 waffles)
Number Of Ingredients 15
Steps:
- For the cornmeal waffles: Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. Set aside.
- Combine the buttermilk and sour cream in a 2-cup measuring cup. Make a well in the dry ingredients and add the buttermilk mixture, melted butter and eggs. Mix until well combined, then allow to rest for 10 minutes.
- Meanwhile, preheat a waffle iron (to medium-high heat if the waffle iron has a heat setting). Grease the waffle iron with cooking spray. Working in batches, add the batter in 1/2 cup increments or the amount recommended by the waffle iron manufacturer and cook according to the manufacturer's instructions. Transfer to a platter or plates.
- For the blackberry syrup: Put the blackberries and maple syrup in a small saucepan over medium heat and cook until simmering, about 1 minute. Mash the blackberries with a potato masher until broken down and their juices are released. Cook until warmed through, about 1 minute. Stir in the butter and lemon juice and serve warm.
- Serve the waffles with the warm blackberry syrup.
FRUIT SALAD WITH BLACKBERRY AND GINGER-LIME SYRUP
Provided by Food Network
Time 2h35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place Farmer's Pick Blackberry 100% Juice; in a heavy saucepan over medium high heat. Bring it to a boil and immediately reduce heat to medium low. Allow juice to simmer on low until reduced by half about 12-15 minutes. Remove from heat and cool.
- Add the lime juice, zest and ginger into the warm blackberry juice. Pour juice into a container, cover and refrigerate. Prepare in advance to allow flavors to combine and for juice to cool.
- In a trifle bowl or clear container, layer the fruit starting with the grapes, pineapple, strawberries, and cantaloupe, ending with the blackberries.
- Pour the chilled blackberry, ginger and lime syrup over fruit, cover and refrigerate for 30 another minutes. Syrup will color the fruit purple and create a bolder flavor the longer the fruit sits in the syrup.
- Serve chilled.
MAPLE AND BLACKBERRY SYRUP FOR PANCKAKES/WAFFLES
Make and share this Maple and Blackberry Syrup for Panckakes/Waffles recipe from Food.com.
Provided by Outta Here
Categories Sauces
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- Put all ingredients into a saucepan and heat slowly over low heat until the syrup is almost boiling and the berries have begun to let out their juice.
- Let the syrup stand for 5 minutes to infuse and cool slightly.
- Remove the lemon peel and serve.
BLACKBERRY SYRUP
Make and share this Blackberry Syrup recipe from Food.com.
Provided by MightyStickFigure
Categories Sauces
Time 15m
Yield 1 2/3 cups
Number Of Ingredients 4
Steps:
- Process blackberries in a blender until smooth, stopping to scrape down sides.
- Pour through a fine wire-mesh strainer into a medium saucepan, discarding solids.
- Stir in remaining ingredients; bring mixture to a boil over medium heat, stirring occasionally.
- Boil, stirring occasionally, 1 minute.
- Remove from heat; cool.
- Serve with cobbler, pound cake, fruit, pancakes, or ice cream.
BLACKBERRY SYRUP
Provided by Paula Disbrowe
Categories Sauce Blackberry Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Bring blackberries, lemon juice, and sugar to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until berries soften and juices thicken slightly, 10-15 minutes. Remove from heat; stir in maple syrup. Let cool slightly before serving.
- DO AHEAD: Syrup can be made 1 day ahead. Let cool; cover and chill.
HOMEMADE BLACKBERRY SYRUP
My family loves this syrup. I make it for breakfast whenever blackberries go on sale at our local grocery store. You can also serve this as a desert over sponge cake or angel food cake with whip cream or vanilla ice cream.
Provided by Amy H. @Meave
Categories Fruit Breakfast
Number Of Ingredients 4
Steps:
- Rinse blackberries. Squeeze 1 cup juice from blackberries. This can be done by mashing them through a strainer with a potato masher. It's kind of difficult and messy. I just run mine through the juicer. You want the juice, not the pulp. I get little more than a cup out of a pint and a half of blackberries.
- Pour blackberry juice, lemon juice, and sugar into a sauce pan. Bring just to a boil. Reduce heat and simmer for 3 minutes.
- Add a tsp of fruit pectin to thicken a bit more. Pour into an air tight container (I use a mason jar) and store in the refrigerator for up to 1 week.
HOMEMADE BLACKBERRY SYRUP
This recipe is low in sugar content and it doesn't contain corn syrup or pectin therefore is much lower in calories.
Provided by Joanne Hendriksen @Elizabeth33
Categories Fruit Sauces
Number Of Ingredients 4
Steps:
- Place water in stainless steel saucepan. Add sugar and blackberries and boil on medium for 10 min. Then reduce heat lower and stir periodically. (Optional: you can remove seeds through a fine wire-mesh strainer into a medium saucepan, using back of a spoon to squeeze out the juice. Although I leave the berries in tact seeds and all.)
- At the point where water is low, add jam and continue to stir into a nice consistency for syrup. Wait till cool then place in glass jar and refrigerate. Enjoy on toast, muffins, cakes or ice cream.
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