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Results 1 - 10 of 111 for blueberry syrup
For canning blueberry syrup. Wash and mash blueberries, ... cooled off (overnight). Remove screw ring, label with contents, and date. (Love2Cook)
Combine sugar and cornstarch in 1 quart casserole. Add water, syrup, and lemon juice. Stir ... thicker sauce, add additional teaspoon of cornstarch.
In saucepan combine sugar and ... well. Add water, syrup, and lemon juice. Mix ... stirring constantly, until sauce comes to a boil and is thickened.
Put all ingredients in a blender, cover and run on "liquid" setting until smooth. Pour into a saucepan and boil for 5 minutes, stirring ...
Preheat oven 350°F; grease muffin ... beaten egg, milk, syrup and oats. Stir into dry ... 350°F for 25 - 30 minutes. Makes 12 muffins.
In small saucepan, combine blueberries, corn syrup, lemon juice, salt and ... water. Add to blueberry mixture. Bring to boil. Remove ... ahead, refrigerated and reheated.
Blender works well to crush blueberries. Combine all ingredients in large saucepan and bring to boil while stirring. Store in refrigerator. ...
Combine berries, corn syrup, cinnamon, cornstarch, and water. Heat over medium heat until thickened. Add sugar if necessary before thickening.
Crush berries thoroughly, add water and bring to a boil, cover and simmer 3 or 4 minutes. Drain through colander, pressing berries to ...
10. BLUEBERRY SYRUP
In a saucepan, combine blueberries, ... stirring constantly, until syrup thickens. Remove from heat, cool ... Carb: 4 gm; Sodium: 10 mg; Fat: 1 gm.
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