What is the best way to thicken a light fruit syrup from preserved berries to make it stick, with the berries, as a topping on a cheesecake.
When I put up the berries, I gently cooked the berries with sugar using the "light syrup" method in the Ball Blue Book. In its current state, the syrup is too thin. Should I heat just the syrup with some cornstarch, and if so, how much per cup of syrup? Thanks so much. ;o)