PREACHER’S BLUEBERRY SYRUP|
1 ½ cups fresh or frozen blueberries
1 cup light corn syrup
1 tablespoon corn starch
Place one cup of berries and corn syrup in blender; cover and blend until smooth (about 30 seconds on high). In a one-quart saucepan, place cornstarch; gradually stir in berry mixture, stirring constantly. Bring mixture to a boil over medium heat. Boil for 1 minute; remove from heat and stir in remaining berries. Cool mixture, then refrigerate. Good over vanilla ice cream or with hot buttered biscuits. Recipe may be doubled.