Cooking / Food / Uncategorized

Homemade Blueberry Syrup

I’m officially a syrup convert when it comes to this syrup. Forget the maple stuff. This is where it’s at. I made this for breakfast at the cabin last weekend for my fisherman hubby and his brother. They didn’t seem to mind that I ran out of almond extract, so I substituted pure vanilla extract.

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Homemade Blueberry Syrup

Credit: Homemade with Love by Jennifer Perillo

Makes 1 1/2 cups.

Ingredients:

2 cups frozen wild blueberries

1/2 cup granulated natural cane sugar

1/4 teaspoon pure almond extract (vanilla worked fine for me)

Directions:

Add the blueberries, sugar, and almond extract plus 1/2 cup of water to a 2-quart pot and bring to a boil over medium-high heat. Reduce to a simmer,with just a few gentle bubbles popping on the surface. Cook until the blueberry mixture reduces by about one third, about 2o minutes.

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Remove the pot from the stove and set aside to let it cool completely (or just eat it right up like we did). Store in a tightly sealed glass jar in the fridge for up to 1 month. If using on pancakes or waffles, heat the desired amount in a small pot on the stovetop or in the microwave until it is warmed through.

Enjoy this syrup with Vanilla Blueberry Waffles for an extra blueberry-filled morning. Makes me think of: Violet, you’re turning violet, Violet!

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