2 tablespoons chopped Shallots or Onions
2 tablespoons Butter
2 tablespoons Flour
1/2 teaspoons Dried Thyme, crushed
1/4 teaspoons Dried Rosemary, crushed
1/2 cup each Dry Red Wine and Water
1 1/2 cups Blueberries
Preparation:
Saute shallots in butter in small saucepan. Add
flour and herbs; cook and stir until mixture bubbles and thickens.
Gradually add wine and water; stir in blueberries. Cook and stir until
mixture thickens and boils; simmer 2 minutes. Makes 2 1/2 cups.
