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  • 5 Ratings

This simple topping is delicious drizzled onto ice cream, spooned over oatmeal, stirred into yogurt, or poured over pancakes or waffles. It will keep for up to a week in the fridge or in the freezer for up to three months.


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • Pour the frozen fruit into a medium-sized saucepan. Add the maple syrup, using 2 tablespoons for a 10-oz. bag of fruit and 3 tablespoons for a 16-oz. bag. Add the vanilla and salt.

  • Place the pot over medium-high heat and cook, stirring occasionally, until the fruit is thawed, bubbling, and beginning to break down, 5 to 10 minutes. Whisk in the cornstarch and boil for a minute, continuing to whisk. The sauce should be glossy and slightly thickened. Serve, or pour into storage containers.