Raspberry Orange Syrup

Our Raspberry Orange Syrup is a quick and easy way to elevate your pancakes, waffles, or French toast any time of year. It also works great for desserts, like our Raspberry Lemon Trifles.

Yield: Makes about 2 1/4 cups

Raspberry Orange Syrup


  • 4 cups fresh or frozen raspberries
  • 1/2 cup maple syrup
  • 1/4 cup fresh orange juice
  • 1 tbsp cornstarch
  • 1 tsp vanilla


  1. Combine raspberries and maple syrup in a medium non-reactive saucepan. Bring to a boil over medium heat.
  2. Whisk together orange juice, cornstarch and vanilla until blended. Whisk into raspberry mixture.
  3. Reduce heat and simmer, uncovered, stirring occasionally, until mixture is slightly thickened, about 5 – 6 minutes. Remove from heat and cool slightly. May be refrigerated for up to 3 days. Do not freeze.
Nutritional analysis per 1 tbsp serving:


21 calories, 0.1 g fat, 0.2 g protein, 5 g carbohydrate, 0.9 g fibre, 1 mg sodium