Berry-Citrus Syrup

It's syrup season! Maple syrup-makers have been out the frosty woods for weeks, collecting sap and boiling it down. What a lot of effort they put forth so we can enjoy our baked goods, salad dressings and oatmeal, all naturally sweetened by their touch.

Our neighbor loves pure maple syrup more than we do! 

Here he attempts to harvest sap from his swamp maples.

His syrup shack in upstate New York is under construction, but it will 

eventually house this syrup drum circa 1884.

This morning, we are lucky to be boiling our own syrup in our cozy 70 degree kitchen, only gazing out the 31 degrees outdoors. Preparation-wise, syrup recipes are way easier than pie and as flexible as soup. So, go on and take the plunge. Feel free add extra fruit, etc.

Here's a general outline of what we made today, adapted slightly from My Baking Addiction.

Berry-Citrus Syrup
YIELD: about 8 servings
2 cups fresh or frozen blueberries (could use raspberries or chopped strawberries)
1/2 cup water
zest of a lemon or orange
1/2 cup maple sugar* (any sugar will do)
2 tablespoons fresh lemon or orange juice (lemon will make it more tart)
2 tablespoons cornstarch, mixed with 2 tablespoons cold water
1/2 teaspoon pure vanilla extract

DIRECTIONS:
1. In a saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.

2. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.

3. Slowly stir the corn starch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.

4. Remove from heat and gently stir in vanilla and lemon zest.

5. Enjoy the delicious satisfaction of homemade syrup (even if your pancakes are from a box!).

O says, "It tastes awesome!" We couldn't agree more- this special sauce IS the icing on the cake and could easily top cheesecake, ice cream or plain yogurt. A great special occasion syrup, it can be made days in advance-- just be sure to warm it before serving for the full effect. For a taste of heaven, try drizzling both a little pure maple syrup and berry syrup over your pancakes. 

*Maple sugar has a unique sweetness, allowing cooks to use less sugar than a recipe calls for. It also contains naturally occurring minerals like potassium and calcium.We use maple sugar for baking with lots of success- you may want to grind it finely in a food processor or clean coffee grinder for some recipes. Your local health food store probably carries it. Our brand of choice is by Coombs Family Farms.