Red Meat Allergy Friendly Blueberry Maple Syrup
Bright, jammy, and deeply fragrant, this blueberry maple syrup is the kind of thing you'll want to drizzle over absolutely everything. Fresh ginger and lemon juice cut through the sweetness and give it a lively, almost sophisticated edge that store-bought syrups just can't match. Every ingredient here is naturally plant-based and free from any meat-derived components, so it's a completely worry-free option for anyone managing a red meat allergy — no label-scanning required. The arrowroot slurry trick is a clever optional step that makes the syrup glossy and thick without relying on any animal-based thickeners. You can keep it rustic and chunky or strain it silky smooth depending on your mood and what you're pouring it over. It comes together in one small saucepan in well under half an hour, making it an easy weekend project with seriously impressive results. Pancakes, waffles, yogurt, oatmeal — honestly, the hardest part is deciding where to start.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 2 cups fresh or frozen blueberries
- ⅓ cup pure maple syrup
- 2 tbsp fresh lemon juice
- ¼ tsp fresh ginger, finely grated
- ¼ tsp arrowroot starch (optional)
- 1 tbsp cold water (optional)
Instructions
- 1
Combine the blueberries, maple syrup, lemon juice, and grated ginger in a small saucepan over medium heat. Stir to combine.
- 2
Cook, stirring occasionally, until the blueberries burst and release their juices and the mixture comes to a gentle simmer, about 5–7 minutes. Use the back of the spoon to press any remaining whole berries against the side of the pan.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!