Wild Blueberry Syrup

Wild Blueberry Syrup

This Wild Blueberry Syrup can be served with pancakes, waffles or French toast and credits as a 1/4 cup of fruit. Use it a s syrup replacement or as an efficient way to incorporate scratch cooking into your meals. You can create Wild Blueberry Bars and a Wild Blueberry Fool (a yummy type of pudding that kids love using this syrup recipe. It’s another easy way to incorporate Wild Blueberries into a variety of school food favorites with minimal prep time that delivers maximum great taste. Watch Chef Sam demonstrate these recipes: (https://www.wildblueberries.com/schools/school-resources/cooking-demonstration-videos)

Serving size:
2 oz.
Component Qualification:
¼ cup fruit
⅓ cupCornstarch
⅓ cupWater
2 cupsSugar
1 tspCinnamon
½ tspSalt
3 lbs./11 ¼ cupsWild Blueberries
1 ½ cupsWater
1 tspVanilla extract
2 tspLemon juice
Equipment & Utensils:
  • Mixing bowls
  • Whisk
  • Measuring spoons, cups, scale
  • Heavy sauce pan
  • Spatula
  • #16 scoop to portion
⅔ cupCornstarch
⅔ cupWater
4 cupsSugar
2 tspCinnamon
1 tspSalt
6 lbs. /22 ½ cups (1.4 gal)Wild Blueberries
3 cupsWater
2 tspVanilla extract
4 tspLemon juice
Equipment & Utensils:
  • Mixing bowls
  • Whisk
  • Measuring spoons, cups, scale
  • Heavy sauce pan
  • Spatula
  • #16 scoop to portion
1 ⅓ cupCornstarch
1 ⅓ cupWater
8 cupsSugar
4 tspCinnamon
2 tspSalt
12 lbs./45 cups (2.8 gal)Wild Blueberries
6 cupsWater
4 tspVanilla extract
8 tspLemon juice
Equipment & Utensils:
  • Mixing bowls
  • Whisk
  • Measuring spoons, cups, scale
  • Heavy sauce pan
  • Spatula
  • #16 scoop to portion

Nutrients per servings: See nutrition panel

1.Mix water and cornstarch to make slurry.

2.Place sugar, cinnamon, salt, and remaining water and slurry into sauce pot — stir until smooth.

3.Stir in the wild blueberries. Simmer until the mixture thickens. Reduce heat, add in vanilla extract and lemon juice, and mix well. Taste and adjust seasoning.

Critical Control Points for Food Safety:

Heat sauce to 135'F and hold hot until service. Cool to <70'F in 2 hours; cool to <40 within 4 more hours. Hold cold at <40'F until service for additional products for a maximum of 5 days.