With its great blueberry flavor, this syrup is delicious served over ice cream, pancakes or waffles.
- 1-3/4 cups fresh blueberries, divided
- 1 cup corn syrup
- 1 tablespoon cornstarch
- 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. Yield: 2 cups.
Originally published as Blueberry Syrup in Country June/July 2005, p51
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