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Blueberry Sauce For Blintzes II (P, TNT)
Source: "The Brooklyn Cookbook," by Stallworth and Kennedy
Serves: 2 cups

[Archivist's Note: Blintz recipes can be found in Desserts and also Cheesecake/Blintz section of Shavout]

3/4 cup white grape juice
1/4 cup sugar
1 cinnamon stick, 3"
1 teaspoon freshly grated orange zest
2 cup blueberries
2 tablespoon sweet vermouth
1-1/2 teaspoon cornstarch

Combine the juice, sugar, 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 mixture to a boil, and cook for 1 minute. Let cool. Remove the cinnamon stick.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A