| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 8 | Servings | ||
INGREDIENTS
| 3 | c | Frozen blueberries |
| 1 | c | Frozen raspberries |
| 1/2 | c | Sugar |
| 1/4 | c | Water |
| 1/16 | c | Water |
| 1 | tb | Cornstarch |
| 1 | tb | Water |
| 2 | tb | Almond liqueur |
INSTRUCTIONS
From: Joel.Ehrlich@salata.com (Joel Ehrlich) Date: 19 Jun 1995 20:00:13 -0400 Combine half the blueberries, the raspberries and the first measure of water with the sugar in a (2 Qt.) saucepan. Stir to mix. Bring to a boil over medium high heat. Combine the cornstarch with the second measure of water. Stir into the blueberry mixture. Return to a boil. Add the remaining blueberries. Cook, stirring gently, until thoroughly cooked (2-3 minutes). Serve. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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