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.
Homemade Blueberry Syrup
Credit: Homemade with Love by Jennifer Perillo
Makes 1 1/2 cups.
2 cups frozen wild blueberries
1/2 cup granulated natural cane sugar
1/4 teaspoon pure almond extract (vanilla worked fine for me)
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.
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.