Blueberry Maple Syrup

From: Culinary Institute of America Breakfasts & Brunches

4 C blueberries, fresh or frozen
1 tsp lemon zest
1 C maple syrup (not pancake syrup)

Combine the blueberries and lemon zest in a medium-sized saucepan. Bring to a simmer over medium heat and simmer, stirring occasionally, until most of the juice has been released and the mixture develops a saucelike consistency, about 10 minutes.
Strain the mixture through a fine-mesh sieve into a clean saucepan, making sure to press all of the juice out of the blueberry mixture. Return the juice to a simmer and add the maple syrup. Simmer over low heat until the syrup is slightly reduced and thickened, about 10 minutes.
The syrup is ready to serve now, or it can be cooled and stored in a container in the refrigerator for up to 10 days. Reheat over low heat or in the microwave.

*You may prefer to skip the straining step for a more rustic texture, similar to that of fruit topping. In that case, simply add the maple syrup once the blueberries and their liquid have a soft, jamlike texture.