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Recipes - and - Recipes4 cups of fresh or frozen blueberries
2 qts. cold water
1/2 cup of sugar
1 slice lemon
1 cinnamon stick
4 tbsp. cornstarch
1/4 cup cold water
1/4 cup dry sherry (optional)
Place blueberries, 2 quarts. water, sugar, lemon slice, and cinnamon stick in large saucepan. Simmer over low heat until fruit is soft (about 30 min.) Mix cornstarch with 1/4 cup cold water and stir mixture and sherry into blueberry liquid. Continue stirring over low heart until soup is slightly thickened. Seves 6.
This can be made ahead and served either hot or cold. Carried in a thermos bottle, it is delicious on a ski trip. As a dessert, add whipped cream and slivered almonds.
Barb Jackson
Blueberry Hill Bed and Breakfast
In Beautiful Trinity Bay, Newfoundland
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