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CATEGORY CUISINE TAG YIELD
Jewish Jewish, Breakfast, Sauces 2 Servings

INGREDIENTS

3/4 c White grape juice
2 c Blueberries
1/4 c Sugar
2 tb Sweet vermouth
1 Cinnamon stick — 3 "
1 1/2 ts Cornstarch
1 ts Freshly grated orange zest

INSTRUCTIONS

Combine the juice, suagr, cinnamon stick, and orange zest in a medium
saucepan.  Boil mixture for 5 minutes. Add the blueberries and cook,
stirring occasionally, until the fruit begins to burst, about 3 minutes.
Stir together the vermouth and cornstarch. Add to the saucepan, bring the
mxiture to a boil, and cook for 1 minute. Let cool. Remove the cinnamon
stick. Makes 2 cups. From The Brooklyn Cookbook by Stallworth and Kennedy
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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