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With its great blueberry flavor, this syrup is delicious served over ice cream, pancakes or waffles.
This recipe is:
Quick
Nutritional Analysis: 2 tablespoons equals 69 calories, trace fat (trace saturated fat), 0 cholesterol, 25 mg sodium, 18 g carbohydrate, trace fiber, trace protein.
Originally published as Blueberry Syrup in Country June/July 2005, p51
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Reviewed on Oct. 15, 2011 by brendadawn
Loved this recipe! I used frozen blueberries instead of fresh ones, and it worked out great. I also used honey instead of corn syrup to make it a little healthier. Couldn't tell a difference at all. Love this recipe - a keeper for sure!
Reviewed on Jun. 30, 2011 by brendallozano
This is a great recipe. You can double it. For a different twist, and a bit of tang, I have also dissolved the cornstarch in 1/4 cup of orange juice, then boiled the blueberry/orange mixture for about 4-5 minutes. Comes out wonderful!
Reviewed on Jul. 21, 2009 by grannyc6
I like this but,I need a larger amount. Can it be doubled or trippled?
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