Cherry Berry Syrup

In a saucepan over medium heat, bring the cherries, blueberries, apple juice and stevia to a boil. Lower the heat and simmer for about 10 minutes, until fruit is soft.

In a small bowl, dissolve arrowroot powder in water, stirring until thoroughly combined. Raise heat to high, add arrowroot mixture to fruit, and cook, whisking constantly, until the mixture thickens and becomes glossy, about 1 minute. Remove from heat.

Let sauce cool and thicken for 10 minutes before serving. Use right away or store in a glass jar in the refrigerator for up to 3 days.