INGREDIENTS

INSTRUCTIONS

About 6 cups, either wild or cultivated.  **Cognac can be substituted
for the Armagnac.  Sort blueberries, discarding any that are damaged or
overripe, then  rinse and drain them.  Roll them on a terry towel to
remove as much  moisture as possible.  Divide berries among 3 hot,
clean pint canning jars, shaking them  down as you go so they are
lightly packed; leave 1/2" of headspace.  Pour 2 to 3 tb. of Armagnac,
according to taste, into each jar.  Boil the water and sugar together
in a large saucepan, uncovered, for  3 minutes.  Fill the jars with the
syrup, leaving 1/2" of headspace.  Remove any bubbles, adding more
syrup if necessary. Seal jars  according to manufacturer's directions;
process for 15 minutes in a  boiling-water bath. Cool, label and store
the jars.  Keeps for at least a year in a cool pantry.  Witty writes:
"Blueberries in brandied syrup can launch several  dessert
possibilities.  Add spoonfuls of berries and syrup to fresh  autumn
fruit - diced apples or pears, or both and sliced blue plums -  for an
instant compote; ladle berries and syrup over ice cream, or  angel
cake, or a vanilla-flavored rice pudding or blanc mange; fill  meringue
shells with the berries and top them with whipped cream; or  layer the
fruit and syrup with lightly whipped fresh ricotta in  parfait
glasses."  From Fancy Pantry by Helen Witty.  New York: Workman
Publishing  Company, Inc., 1986.  ISBN 0-89480-037-X. Pg. 222.
Electronic format  by Cathy Harned.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 581
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 8.6mg
Potassium: 5.4mg
Carbohydrates: 150g
Fiber: 0g
Sugar: 149.7g
Protein: 0g