Place the water, vanilla, sugar, cinnamon, and frozen berries into a saucepan over medium high heat.
Cook until warmed through and softened.
When the mixture is bubbling, use a potato masher to break up the large chunks of fruit.
You won't get it perfectly smooth, but you will make larger berries smaller, and that is the goal.
In a small bowl whisk together the water and cornstarch needed for the cornstarch slurry.
Add to the pot of cooked fruit.
Stir together to combine.
Continue to cook until thick and bubbling.
*Optional- Pour your syrup through a sieve to remove seeds and berry chunks.
Strain the mixture over a large bowl. Let rest for a few minutes to cool.
Pour our syrup into a serving bottle or container.
Pour over warm pancakes.
Serve and enjoy!
Notes
To achieve a smooth syrup without berry chunks, strain the mixture before adding the cornstarch slurry. After straining, discard the berry chunks and return the juice to the pot to continue the recipe.The syrup thickens as it cools, becoming a good syrup consistency within a few minutes. For quicker thickening, you can briefly flash freeze it while preparing other elements, such as pancakes.Storage:
Properly stored and sealed in the fridge, this syrup can last for up to a week. An airtight container is ideal for storage, but using a mason jar is convenient because it's sealed and allows for easy pouring or scooping.
If you prefer, you can substitute honey for sugar to create a slightly different, but still enjoyable, flavor.