Simply Whole Kitchen

August 22, 2012

Homemade Blueberry Syrup

I know, I'm teasing you today....since I'm only giving you the recipe today for this delicious homemade syrup and not the recipe for the amazing pancakes it went on top of.  You'll get that tomorrow.
When I started this diet I cut out sugar completely.  That means that on pancake Saturdays I would need to put peanut butter or fresh fruit (still sugar but in a more natural form so it was okay in moderation) and that was okay for awhile but honestly it got old.  Then I found a bunch of forgotten berries in the fridge that were on their way out and needed to do something with them.  Why not make my own syrup?!

You will be surprised to see how easy making your own syrup can be and how much better it tastes than plain old (sometimes fake) maple!

 
I like my homemade syrup a little chunky but this certainly be made much smoother by these steps:
- Use a stick blender at the end of cooking your syrup to process what is still chunky
- Blend it in a traditional blender (just be VERY careful because it will be very hot and can burst out of the blender)
- Cook it a little longer and the berries will break down more for you

Either way, enjoy!

Homemade Blueberry Syrup
1 c fresh blueberries
1/4 c fresh raspberries
1/4 c fresh dark cherries
1/4 c no sugar added dark cherry preserves (check the ingredient label for no added sugar)
2-3 tbsp pure maple syrup
2-3 tbsp water (as needed to thin out the syrup)

Add all ingredients into a small sauce pan and cook on medium for 3-5 minutes or until you reach a low boil.  Reduce the heat to low and cook for 10-15 minutes, stirring frequently, until all of the berries have burst and you reach your desired consistency.  Serve hot.

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