What you will need:
2 cups Maple Syrup
2 cups Blueberries (fresh or frozen)
1 TBS Vanilla extract (I stock organic- tastes more natural)
1 tsp cinnamon
1/2 tsp nutmeg or all spice
Directions:
Heat a sauce pot over low-medium heat.
Add blueberries and vanilla extract, keep the berries moving for 5 minutes and gradually reduce to low heat. Add cinnamon and nutmeg, let the spices hang out with the blueberries mixture for a few minutes and then add the maple syrup. The longer you can simmer this the more sticky and concentrated it will become, I like to leave it on low for 15-30 minutes but if you don't have time or are very hungry it will still taste great after just another 10 minutes.
Remove from heat and ladle over pancakes, waffles, ice cream, cakes, or pies. (served over my homemade whole wheat waffles with large mug of tea) YUM!
Tip: If you want to keep your syrup, transfer into container with screw top lid. Lasts 2-3 weeks in the fridge. If you like more blueberries and less syrup cut one full cup of syrup from the recipe.
No comments:
Post a Comment