Blueberry Syrup


about 2 1/2 cups


1 (15 ounce) can blueberries
1 tablespoon cornstarch
1/2 cup corn syrup
1/2 teaspoon lemon juice
dash salt
1 dash ground cinnamon


Drain blueberries, reserving juice; set berries aside. In a saucepan, combine cornstarch, corn syrup, lemon juice, salt, cinnamon and reserved blueberry juice until smooth. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Add blueberries; heat through. Serve warm.

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