Recipes

Blackberry and Concord Wine Syrup

Diabetic  French Toast  Low Calorie  Low Carbohydrates  Low Cholesterol  Low Fat  Low Saturated Fat  Low Sodium  Tart  Topping  Topping 

• Cooking Time: 90
• Servings: 1 1/2 quarts
• 5 C frozen blackberries
• 3 Tbsp dry fruit pectin
• 1 C clover honey
• 1 C semi-sweet red wine

Pour wine into a large pan. Sprinkle in fruit pectin and stir until dissolved.

Set heat to medium and add honey and stir. Add in the blackberries.

Bring to a boil, stirring frequently, then boil for about 10 min.

Lower heat to a low simmer and stir occasionally for about 1 ½ hours, until blackberries completely break down and mixture thickens. (The syrup will thicken a bit more after refrigeration)

Remove from heat and cool slightly. Pour thru a fine mesh strainer to remove seeds, pressing with a spatula to force out juices. Cool to room temp.

Pour syrup into a glass jar with lid or covered container and refrigerate.

Heat gently in microwave just before serving.

Store in the fridge for up to 4 weeks.

A healthy alternative for a breakfast or dessert syrup. Try on whole grain or wheat pancakes, French toast, muffins, and cakes. Bursting with flavor, you won’t miss the calories or carbs…I promise! Try this with the healthy version of my "Brandied French Toast" recipe (pictured), found here: http://www.bakespace.com/recipes/detail/Brandied-French-Toast/44401/ I used one of my favorite wines from a local winery (Oliver Winery), “Soft Red”, which is a semi-sweet red Concord grape wine, however, you could use any sweet to semi-sweet red wine.

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