This makes a small quantity of syrup, just about enough to go with pancakes for two. If you have leftovers, refrigerate.
1Tablespooncornstarch or arrowroot powder
1/4cupto 1/2 cup maple syrup(depends how thick/thin you want the syrup)
Soak the dried cranberries in hot water until the water has cooled, 30 minutes or so.
Using an immersion blender in the bowl the cranberries soaked in OR transferring to a blender, puree cranberries and water until there are no large chunks of cranberry.
Transfer 1/2 of the cranberry mixture to a small saucepan. Over medium heat, stir in cornstarch or arrowroot powder, incorporating well to make sure no clumping occurs. Once incorporated, stir in remaining cranberry mixture.
Add coconut sugar and lemon juice, stirring often. Once coconut sugar crystals are no longer noticeable, stir in maple syrup. If you like a thinner syrup, you may choose to use the entire 1/2 cup. I like thicker syrup and add only 1/4 cup.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.