Strawberry topping is one of our favorites–mainly because there's a strawberry farm near us and we freeze lots of strawberries to eat all winter long. However, you are not limited to strawberries! I have used this recipe for other berries, (blueberries, blackberries, raspberries, etc.) and have even used other canned, frozen, or fresh fruits such as peaches, pears, apricots, cherries, prunes, etc. Adjust the sweetener to your taste, use your favorite juice and your favorite fruit, and you'll have an amazing topping for toast, waffles, hot cereal, or whatever you want it on! It thickens as it chills, so don't be surprised if your leftovers turn into a nice thick jam the next day! Enjoy your meal!
COOK until thick
- 12 oz apple juice concentrate OR any other kind of fruit juice
- 3 Tbsp black cherry juice concentrate OR grape juice concentrate, for color
- 1/3 cup cornstarch OR arrowroot powder
- 1 pinch salt
- 1/2 cup water
- 4 cups strawberries OR any other fruit–fresh, canned, or frozen
- 1 tsp lemon juice
- 1 tsp vanilla
POUR juice concentrate, water, cornstarch, and salt into kettle and whisk together.
BOIL for 1-2 minutes, stirring constantly.
ADD strawberries and stir until frozen fruit is thawed.
ADD lemon juice and vanilla. Sweeten to taste, if berries are tart.
COOL slightly before serving, OR pour into warm jars and refrigerate for later use.
SERVE over pancakes, waffles, toast, or hot cereal.
You may use any other juice of choice for a different flavor OR blend fruit to make your own juice.