5 minute Raspberry Syrup

We love fruit syrup around my house but I have only been able to find the really cheap, high fructose corn syrup garbage ever since we moved to Mississippi. The obvious solution: make my own! This recipe is so easy and you can use fresh or frozen raspberries, although the frozen are typically cheaper. The amount of sweetener is totally up to your taste, so start slow and add more to your preference. If you like really tart syrup, only put in 2 Tbsp of sweetener. This is terrific on pancakes, waffles, mixed into plain yogurt, or on a bagel with cream cheese.

Ingredients:
1 package frozen raspberries (12 oz)
1/4 cup honey or 100% real maple syrup, more or less to taste
1/4 cup cold water
1 Tbsp cornstarch

Direction:
Put raspberries and sweetener in a sauce pan (break up berries with a spoon). Heat on medium until bubbly. Mix water and cornstarch. Add to berry mixture. Stir and cook 2 minutes past when sauce thickens. Strain seeds if desired. Makes 1 3/4 cup sauce. Store leftovers in an airtight container in the fridge. (I use a salad dressing shaker).

Easy Homemade Catsup

Makes approximately 1 1/2 cups 

Ingredients

7 oz (approx 3/4 cup) tomato paste
2 Tablespoons apple cider vinegar
3 Tablespoons sweetener of choice, or to taste.  (I used 2 T vegetable glycerine and 1/64 tsp stevia.  See stevia usage info here.)
1 1/2 teaspoons salt
1 1/2 teaspoons granulated garlic (if using powder, use 3/4 tsp)
1 1/2 teaspoons granulated onion (if using powder, use 3/4 tsp)
3/8 teaspoon allspice
1 Tablespoon molasses
1/8 teaspoon cayenne pepper
2/3 cup water

Method

1.  Place all ingredients in a bowl.

2.  Stir to blend completely.

3.  Store in the refrigerator.