Mixed Berry Syrup. I often make this the night before I will be making pancakes. This syrup is even great on ice cream!
- 1 (16-oz.) pkg. fresh strawberries, stemmed and sliced 1 (8-oz.) pkg. fresh raspberries
- 1 (8-oz.) pkg. fresh blackberries
- ¼–½ cup sugar (to taste)
Add all the berries to a 3-quart slow cooker. Cover and cook on HIGH for 2 hours without opening the lid during the cooking time. Spoon all contents from the slow cooker into a blender (secure lid well and cover with a towel to prevent possible burning) and pulse until smooth. Add the sugar to taste. Serve warm or chilled.