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 : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (392g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 7 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 10.7mg||0 %|
|Potassium 203.4mg||5 %|
|Total Carbohydrate 121.7g||36 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 116.3g|
|Protein 1.6g||2 %|
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Calories per serving: 474
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