| 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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