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
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In a medium saucepan combiner all ingredients except apple cider vinegar.
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Stir to combine.
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Bring to a gentle bubbling boil, then reduce to a simmer.
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Let mixture simmer for 5-10 minutes, gently mashing the blueberries to release their juices.
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Once blueberries are fully softened and liquid has reduced slightly, remove the mixture from the heat and let cool 30 minutes.
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Stir in apple cider vinegar. At this stage you can decide to leave your mixture chunky or blend it up with a handheld blender.
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Pour mixture into a clean mason jar, cover the mouth with parchment paper and seal.
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Place on the counter for 5-7 days then move to the fridge.
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Enjoy!
Always use a clean utensil when taking syrup out of jar.