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Blueberry-Maple Syrup

Makes: 16 servings
Serving size: 1 tablespoon Yield: 1 cup
Prep 10 mins Cook 15 mins
Blueberry-Maple Syrup
  • 2  cups  fresh or frozen blueberries
  • 1  cup  pure maple syrup
  • 2  teaspoons  lime or lemon juice

1. In a medium saucepan combine blueberries, maple syrup, and juice. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until blueberries become soft, stirring occasionally.

2. Use a potato masher to thoroughly mash blueberries. Set a fine-mesh sieve or a strainer lined with 100-percent-cotton cheesecloth over a medium bowl. Pour blueberry pulp through sieve. Discard solids. Pour syrup into an airtight storage container. Serve warm. Cover and refrigerate the remaining syrup for up to 1 week.

Nutrition Facts (Blueberry-Maple Syrup)
  • Servings Per Recipe 16,
  • cal. (kcal) 62,
  • carb. (g) 16,
  • sugar (g) 14,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • sodium (mg) 3,
  • Potassium (mg) 56,
  • calcium (mg) 20,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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