Homemade Blueberry Syrup is the perfect treat to pour over homemade pancakes or waffles. It’s even delicious slightly warmed and drizzled on top of vanilla ice cream. Let me show you how easy it is to make this recipe.
In a saucepan, over medium heat, combine the blueberries, ¼ cup water, orange juice and sugar.
Stirring gently, bring to a boil.
In a small bowl, combine together the cornstarch and ¼ cup cold water. Gently stir the cornstarch mixture into the blueberries without mashing the berries too much.
Simmer until the sauce is thick enough to coat the back of a metal spoon; around three to four minutes.
Remove from heat and stir in the almond extract and cinnamon.
If the sauce gets too thick, you can thin it out with more water.
Notes
Transfer any unused syrup to an airtight container and store in the refrigerator for 7 to 10 days.