Hello friend! I hope you’re having a wonderful week! A few weeks ago I posted a recipe for my Fermented Blueberries, which were a huge hit at my last Fermentation Workshop.
I wanted to continue on with the fermentation love by sharing another recipe that’s been a huge hit at retreats and which I may or may not be currently eating with a spoon: Fermented Blueberry Syrup!
A lot of the time my cooking class students are shocked at how easy it easy to create healing and delicious fermented foods right in their kitchens, often for a fraction of the price you’ll find at a health food or grocery store! Plus you get the added bonus of knowing exactly what is going into your food.
Some of my favourite fermented recipes from over the years include sauerkrauts, kombucha, jalapeno plum salsa, pickled kale stems, and switchel. Most of these can be made right in your kitchen for pennies with no special starters aside from apple cider vinegar or sea salt (kombucha does require a SCOBY, but often you can find them online).
These recipes are a great place to start if you’re looking to take your gut-health to the next level or just interested in some new kitchen inspiration.
Now, without further ado, our deliciously simple, spicy, sweet Fermented Blueberry Syrup Recipe!
This fermented recipe combines the fresh flavour of wild blueberries with the deep richness of spices such as cinnamon, ginger, clove, cardamom, and star anise to create a tangy, sweet, gut-healing topping for yogurt, granola, ice cream, etc.!
- 2 cups wild blueberries
- 1/2 cup water
- 1/4 cup maple syrup
- 1/2 tsp. cinnamon
- 1/2 tbsp. fresh ginger grated
- 1/4 tsp. cardamom
- 1/4 tsp. clove
- 1 star anise bulb
- 1/2 orange zest & juice
- 1/4 tsp. sea salt
- 1/4 cup apple cider vinegar
In a medium saucepan combiner all ingredients except apple cider vinegar.
Stir to combine.
Bring to a gentle bubbling boil, then reduce to a simmer.
Let mixture simmer for 5-10 minutes, gently mashing the blueberries to release their juices.
Once blueberries are fully softened and liquid has reduced slightly, remove the mixture from the heat and let cool 30 minutes.
Stir in apple cider vinegar. At this stage you can decide to leave your mixture chunky or blend it up with a handheld blender.
Pour mixture into a clean mason jar, cover the mouth with parchment paper and seal.
Place on the counter for 5-7 days then move to the fridge.
Always use a clean utensil when taking syrup out of jar.
Well that’s the recipe for today friend! What are you favourite things to ferment? And if you’re looking for some more healthy living inspiration, make sure you download my FREE 7-Day Anti-Inflammatory Meal Plan & Shopping List right here!
Thanks for all your love and support!