| 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
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”