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Cran-Blueberry Topping

Prep 10 min
Total 15 min
Servings 8

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. MORE+ LESS-

By Betty Crocker Kitchens

February 22, 2007

Ingredients

1 1/2

cups cranberry juice cocktail

1/4

cup sugar

tablespoons cornstarch

teaspoon ground cinnamon

1 1/2

cups fresh or frozen (thawed and drained) blueberries, crushed

tablespoons orange juice

Steps

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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.

Expert Tips

This warm, fruity topping is delicious on ice cream!
Cornstarch often forms lumps when added directly to liquids. Stirring cornstarch and cinnamon into sugar before adding to cranberry juice can help prevent lumping.