| 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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