1Â½-C. Oregon blueberries
2 T. chopped shallots or onions
2 T. butter or margarine
2 T. flour
Â½-tsp. dried thyme, crushed
Â¼-tsp. dried rosemary, crushed
Â½-C. dry red wine
SautÃ© shallots in butter or margarine in small saucepan. Add flour and herbs. Cook and stir until mixture bubbles and thickens. Gradually add wine and water. Stir in Oregon Blueberries. Cook and stir until mixture thickens and boils. Simmer 2 minutes. Makes 2Â½-C.