Yield: 8 Servings
|3 cups||Frozen blueberries|
|1 cup||Frozen raspberries|
|2 tablespoons||Almond liqueur|
From: Joel.Ehrlich@... (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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .