Simmering berries over a low flame can reduce down and concentrate into a thick syrup.  Sweetened with flowery honey and scented with bitter almond and vanilla, this versatile syrup is even GAPS-friendly and vegan.  I love when I have foods that will work for so many of us that have different dietary needs.

Use this decadent berry reduction sauce to drizzle over waffles, pancakes, or French toast.  You could also use it to flavor plain homemade yogurt, or as the filling for a rustic layer cake.Of course, you can play with different kinds of berries, and changing out the extracts for other varieties.  The possible flavor combinations are plentiful.  I am thinking strawberry with creme de menthe or mint extract would be amazing in the summertime, especially over a cool fruit salad, or shortcake.

Equipment Needed:

• saucepan and wooden spoon
• large glass bowl and large strainer
• rubber scraper
• pint glass jar and storage lid OR syrup jar

This simple berry syrup has an amazing flavor, especially if you spring for the amaretto liqueur instead of the typical almond extract (I used DiSaronno).  For GAPS, use a clean almond extract to be sure there are no GAPS-illegal ingredients hiding anywhere.

Blackberry Honey Syrup

2 lb. blackberries, fresh or frozen
1/4 cup honey (buy raw honey here)
1 teaspoon amaretto liqueur, such as DiSarrano*
1 teaspoon good vanilla (buy extracts here)

*you can also use almond extract if that is what you have, or if you are on GAPS

1. Using a potato masher, mash the berries in the saucepan until they release plenty of juice.  Then, add the honey and bring to a boil.  Llower the heat to maintain a simmer.  Simmer, uncovered, for about 20 minutes or until reduced by 1/3.
2. Using a wooden spoon, stir in amaretto liqueur, and vanilla.  Mix well.
3. Place the large strainer in a large glass bowl and pour the berry sauce into the strainer.  Pressing with the back of a rubber scraper, mash as much of the sauce through the strainer as possible.  Discard the seeds and fibers that get stuck in the strainer, and set the strainer aside.
4. Pour the sauce from the glass bowl into a small pint jar or syrup jar.  Serve, or store in the refrigerator.

This post is a part of Weekend Gourmet, Sunday School, Monday Mania, Fat Tuesday, Slightly Indulgent Tuesday, Real Food Wednesday, The Mommy Club, Healthy2day Wednesday, and Allergy-Free Wednesday.