Easy Blackberry Syrup

Happy Friday, folks! In case you’ve missed my announcement earlier in the week, I’m doing a fun little giveaway that you’re not going to want to miss! Make sure to either scroll down or check it out here.

Well, this morning, my wonderful husband let me sleep in because I was feeling awful and I definitely took advantage of it! So, sorry this post is a little late!

Ever since I started dating my husband 5 years ago, this blackberry syrup always seemed to be brought up because it was one of his all time favorite things ever–and it was the same with all of his 7 siblings!  They just love this stuff! So, after officially joining the Brennan clan, I needed to somehow get my hands on this famous recipe his Mom had. Luckily, she was more then happy to share and I’m going to be sharing with you this exact same recipe today!

When she first wrote it out for me, I thought “That’s it?!” because it was only 4 ingredients, but after making it a few times and my husband eating a ridiculous amounts of pancakes smothered in the stuff, I knew it was right on. So, if you can get your hands on some plain jarred blackberries, then this would be the stuff to make! It’s delicious, sweet, slightly tangy and fabulous warm on buttered pancakes, ice cream or even toast. Knock your family’s socks off with this stuff! No one will know how super easy it was!

Have a good weekend and don’t forget to enter my giveaway before tonight at midnight PST. Winner announced tomorrow morning!

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Easy Blackberry Syrup
yield: 8 servings

Ingredients:
1 quart jarred blackberries
3/4 cup granulated sugar
4 tablespoons cornstarch
1/2 cup water

Directions:
In medium saucepan, stir sugar and cornstarch together with a whisk. Slowly stir in water until smooth. Stir in blackberries, water and all. Place pot on heat and bring to boil stirring frequently. Once sauce thickens, it’s done! Of course you can add more cornstarch for a thicker syrup or add more water for a thinner syrup, depending on your preference!