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BLUEBERRY SYRUP 
4 c. blueberries, crushed
1 c. water
1/2 c. sugar

Combine blueberries and water in a large pot. Bring to a boil over medium heat; cover and reduce heat. Simmer 15 minutes. Remove from heat, cool, and strain blueberries through cheesecloth to remove juice, should be about 1 1/3 cups or more; discard pulp. Combine juice and sugar in saucepan heat; bring to a rolling boil. Remove from heat. Let cool. Refrigerate until ready to serve. Serve over pancakes, pound cake, or ice cream. Yield: About 1 3/4 cups.
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