QUICK BLUEBERRY SYRUP
Steps:
- In a blender, combine 1 cup blueberries and corn syrup; cover and process for 30 seconds or until blueberries are almost smooth., Place cornstarch in a small saucepan; gradually whisk in the blueberry mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir in the remaining blueberries and cool. Store in the refrigerator.
Nutrition Facts : Calories 69 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.
BLUEBERRY VANILLA SYRUP
A lovely, fresh blueberry syrup with mellow vanilla undertones.
Provided by goodeats
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 1h25m
Yield 24
Number Of Ingredients 7
Steps:
- Combine sugar and cornstarch in a large pot. Pour in water, corn syrup, and lemon juice. Stir in blueberries and vanilla bean. Bring to a boil, reduce heat, and simmer until thickened and infused with vanilla flavor, about 5 minutes. Remove syrup from heat.
- Strain syrup into 3 hot, sterilized half-pint canning jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 36.4 calories, Carbohydrate 9.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2.3 mg, Sugar 6.9 g
BLUEBERRY SYRUP
Run through with plump berries, this compote-meets-syrup mix makes any meal feel as leisurely as weekend brunch. A pair of natural sweeteners takes the place of refined sugar: Fresh berries cook down with only lemon juice to concentrate their natural summery sweetness, then earthy maple syrup adds depth. You can use the larger amount of syrup for a pancake pourable blend, or the smaller quantity for a spoonable topping.
Provided by Genevieve Ko
Categories sauces and gravies
Time 15m
Yield About 1 1/4 cups
Number Of Ingredients 3
Steps:
- Combine 1 cup blueberries and the lemon juice in a medium saucepan. Cook over medium heat, stirring often, until some berries begin to pop, about 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until about half the berries have burst and the liquid has thickened, about 5 minutes.
- Stir in 1/3 cup syrup for a compote consistency and 1/2 cup for a thinner sauce. Add the remaining 1 cup blueberries, raise the heat to medium and simmer, stirring occasionally, until slightly thickened and some whole berries remain, about 5 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
- Reheat until warm to spoon over pancakes, waffles, French toast, scones, oatmeal or other hot breakfast treats, or grilled pork, chicken or steak. Serve cold over yogurt, ice cream, sorbet, pudding, custard, cheesecake or ricotta toast.
BLUEBERRY SYRUP
Steps:
- In a small saucepan, combine the sugars, blueberries and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in the preserves and maple flavoring. Refrigerate leftovers.
Nutrition Facts : Calories 229 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 59g carbohydrate (57g sugars, Fiber 0 fiber), Protein 0 protein.
QUICK BLUEBERRY SYRUP
A delicious topping for pancakes or frozen waffles, quick enough to make on a school day morning. No need to measure exact amounts.
Provided by Cookin-jo
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Dump blueberries into a small pot on high heat and add the other ingredients as you get them.
- Bring to a boil and reduce heat. Boil for 5 or 10 minutes.
- Serve over pancakes, waffles or as a topping on sweet biscuits with whipped cream.
- Store in the refrigerator for up to 5 days and reheat on the stove or in the microwave.
Nutrition Facts : Calories 201.5, Fat 0.5, Sodium 2.2, Carbohydrate 52.4, Fiber 3.5, Sugar 36.2, Protein 1.1
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