Blackberry Syrup Recipe
 
 3 C. fresh blackberries
 1-1/4 C. sugar
 1/4 C. light corn syrup
 1 t. cornstarch
 
 Process blackberries in a blender until smooth, stopping to scrape down sides. Pour through a fine wire-mesh strainer into a medium saucepan, discarding solids. Stir in remaining ingredients; bring to a boil over medium heat, stirring occasionally, 1 minute. Remove from heat; cool. Serve with cobbler, pound cake, fruit, pancakes, or ice cream.
 
 Yield: 1-2/3 cups