Maple-Blueberry Syrup

From Cooking Light. Store in refrigerator for up to 2 weeks.

• Ready In: 10 mins
• Yields: 3 cups

Ingredients

• 2  cups maple syrup
• 1 (12 ounce) bag frozen blueberries
• 1  teaspoon fresh lemon juice

Directions

1. Combine the maple syrup and blueberries in a medium saucepan.
2. Bring to a boil.
3. Stirring occasionally.
4. Remove from heat; stir in the juice.
5. Pour into a bowl, and cover and chill.
6. Serve warm.