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.!
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.