3 cups fresh or frozen blueberries
1/4 cup pure maple syrup
2-3 tablespoons balsamic vinegar

1. In a large saucepan heat blueberries with maple syrup and balsamic vinegar over a medium flame, stirring constantly until blueberries begin to break down and let out their juices; cook for 4-5 minutes until sauce begins to thicken.

2. Remove from heat and let cool for a few minutes before serving. Serve on pancakes, waffles, or french toast for breakfast, or over pound cake or angel food cake for a dessert topping. Store in refrigerator for up to one month.

Prep Time; About 5 minutes. Yield; 3 cups.

Submitted by: Daniel Lee Mishkin