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Blueberry Maple Sauce

Try this quick-and-easy sauce over pancakes, yogurt, ice cream or fresh fruit. It enhances the taste of anything it touches! 

Servings: 6 (1⁄4 cup each)
Yields: 2 cups


4 cups fresh organic blueberries, stemmed, washed and patted dry
3 tablespoons FIFTY50 Fructose Sweetened Maple Syrup
1 teaspoon fresh lemon juice
2 tablespoons water 


  1. Combine the blueberries, maple syrup and lemon juice in a medium sauce pan. Cook over medium-high heat until berries begin to soften (approximately 3 minutes). Stir occasionally.
  2. Lower the heat to simmer and continue cooking for another 2 minutes.
  3. Remove from the heat, add in the water and mix well. Mash the blueberries in the saucepan with a potato masher, fork or the back of a spoon.
  4. Pour the mixture through a mesh sieve into a medium sized bowl to remove the blueberry solids.
  5. Store in a covered glass jar in the refrigerator for 10-14 days.

Nutrition Facts

Calories 48

Total Fat <1 g

Saturated Fat 0 g

Cholesterol 0 mg

Sodium 33 mg

Total Carbohydrates 12 g

Dietary Fiber 2 g

Total Sugars 9 g

Added Sugars 2 g

Protein < 1 g

Glycemic Index Low