Cran-Blueberry Topping

Cran-Blueberry Topping

Create an easy, versatile topping that’s perfect for pancakes. This delicious homemade topping will give all your desserts and breakfast treats a refreshing taste of cranberry, blueberry and orange flavor.

Prep Time

10

Minutes

Total Time

15

Minutes

Makes

2

cups

1 1/2
cups cranberry juice cocktail
1/4
cup sugar
2
tablespoons cornstarch
1
teaspoon ground cinnamon
1 1/2
cups fresh or frozen (thawed and drained) blueberries, crushed
3
tablespoons orange juice
  1. Stir cranberry juice, sugar, cornstarch and cinnamon in 2-quart saucepan until blended. Stir in berries.
  2. Cook over medium-heat, stirring occasionally, until mixture thickens and boils. Boil and stir 1 minute; cool slightly. Stir in orange juice until desired consistency. Serve warm.
Makes 2 cups topping
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
This warm, fruity topping is delicious on ice cream!
Success
Cornstarch often forms lumps when added directly to liquids. Stirring cornstarch and cinnamon into sugar before adding to cranberry juice can help prevent lumping.

Nutrition Information:

1 Serving (1/4 Cup)
  • Calories 75
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 5 mg;
  • Total Carbohydrate 20 g
    • (Dietary Fiber 1 g,
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Fruit;
    *Percent Daily Values are based on a 2,000 calorie diet.