Prep and cook time: 10 minutes
(sugars: .33, flavorings: .02, blueberries: .75)
1 1/2 C granulated sugar
3/4 C brown sugar
1 1/2 Tbsp corn syrup (I use light)
1 C water
1 C blueberries (fresh or frozen)
1/2 tsp vanilla
1/2 tsp maple flavoring (optional)
Combine sugars, corn syrup and water. Heat until sugars dissolve, stirring occasionally. Add blueberries and bring to boiling. Boil vigorously for 3-4 minutes. Take off heat, let it sit for a minute. Pour syrup through a strainer. Reserve blueberries for some other delightful purpose (see note below). Add vanilla and maple flavoring (if using). Serve hot or at room temperature. This will keep at room temperature for at least a couple of weeks. Maybe longer, but ours is gone by then, so no promises.
Note: Of course, if your kids are not picky as heck, you do not need to strain the blueberries out. My kids are picky as heck and I was going for a smooth blue/purple syrup. If you do strain them out, save them for yourself. You can add them to your own syrup, which is yummy. But what is even better is to put them in your pancakes (plop them onto the batter after you've poured it onto the pan). These blueberries are perfect perfect perfect in pancakes because they're extra sweet and not quite as mushy as blueberries that haven't been boiled in a couple cups of sugar. You can practically eat pancakes made with these blueberries without any syrup at all. I'd wager they're awesome in yogurt or over ice cream or things like that as well.
Posted by The Tasty Cheapskate