Prep 15 mins
Cook 0 mins
We have thousands of bunchberries and wild raspberries on our property. This is a great way to use both of them in a healthy, vitamin packed syrup. **I have since used this recipe with blueberries in place of the raspberries with excellent results.
- Cook all together on stove until soft, about 10 minutes. Press through a sieve or colander to separate syrup from pulp. Serve on pancakes, waffles, etc -- .