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Saturday, February 16, 2008

Marionberry Topping

I'm using grape juice and frozen Marionberries this morning, but you can really use any juice/fruit combination you like.

Measure out 3/4 cups purple grape juice into a small, heavy-bottomed saucepan and stir in 1 Tablespoon cornstarch until it's all dissolved and there are no lumps. Add 1/4 cup local honey. Bring to a boil, stirring constantly.

Add 2 cups fresh or frozen Marionberries. Return to a boil and simmer 5 to 10 minutes until fruit is soft.

Serve over warm whole wheat pancakes, waffles or french toast.

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