This syrup is excellent on Blueberry Buttermilk Pancakes (page 121) or other berry pancakes. It’s also good with waffles, French toast, and johnnycakes.Try this recipe with blackberries or another favorite berry, or a mixture of berries. Boysenberries are great and can usually be bought frozen (but rarely fresh). Red currants are sour and add a real zing to maple syrup. You can do this with any berry you like. Blueberry syrup can be made well in advance and stored for two weeks in an airtight container in the refrigerator. Be sure to reheat it over low heat before serving, because it tastes best hot or warm.
Recipe information
Yield
makes about 3 cups
Ingredients
Preparation
Step 1
Combine the blueberries and maple syrup in a heavy 1-quart saucepan. Bring to a boil over medium heat. Reduce the heat to very low and simmer for about 10 minutes.
Step 2
Stir in the butter and cook for 5 more minutes, stirring occasionally.
Step 3
Pour the syrup into a small pitcher and serve immediately.
