Frozen blueberries simmer with maple syrup and vanilla for fifteen minutes, then get pressed through a chinois so every drop of deep purple juice makes it into the finished syrup.
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Combine all ingredients in 2 1/2 quart pot. Bring syrup to , reduce heat, and mixture uncovered for 15 minutes .
Strain syrup through chinois, pressing any remaining juice from blueberries. Discard blueberries, and transfer syrup to syrup containers.
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