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Wednesday, January 14, 2015

Recipe: Homemade Blueberry Syrup

Don't pay a fortune for great-tasting blueberry syrup. You can easily make it yourself!

Special thanks to cookbook author extraordinaire, Pam Anderson, for teaching me how. And thank you for the great cookbook, Cook without a Book: Meatless Meals, which we will be using quite a bit in the days to come.

Anyway, here's how to do it...and make the experience worthwhile by going for a nice 5-10 mile run before. Or a walk.

Homemade Blueberry Syrup
  • 1/2 c corn syrup
  • 1 c blueberries - I pulled mine out of the freezer. I always stock up during fruit season and freeze the berries to use all fall and winter.

Bring the corn syrup and blueberries to a simmer over medium heat.

Continue cooking until berries release juices and the mixture reduces to syrup consistency - about 2-3 minutes more.

That's it! Easy, right?

You can choose to strain out the blueberries or serve them as-is. Just know that the berries become sticky after cooking in the syrup. Sticky and delicious.

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