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“If you're not a maple fan, try cane syrup, honey or a quality prepared all-fruit syrup. Each serving is 1 tablespoon. I found this recipe in Country Living magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda for the sugar and sugar free pancake syrup for the maple syrup.”
READY IN:
17mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the berries, sugar, and 1/2 c water in a saucepan and cook over medium heat until sugar is dissolved. Remove from heat.
  2. Dissolve the cornstarch in 1 tablespoon cold water. Whisk into the berries. Bring to a boil and let boil while whisking for 2 minutes. Add the lemon juice.
  3. Strain the syrup through a sieve into a bowl, pressing the berries with a spatula to extract all the liquid. Discard the solids and stir in the maple syrup.

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