Spirited blueberry sauce for blintzes
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | White grape juice |
| 2 | cups | Blueberries |
| ¼ | cup | Sugar |
| 2 | tablespoons | Sweet vermouth |
| 1 | Cinnamon stick -- 3 \" | |
| 1½ | teaspoon | Cornstarch |
| 1 | teaspoon | Freshly grated orange zest |
Directions
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 :