1½-C. Oregon blueberries

2 T. chopped shallots or onions

2 T. butter or margarine

2 T. flour

½-tsp. dried thyme, crushed

¼-tsp. dried rosemary, crushed

½-C. dry red wine

½-C. water

 

Sauté 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 2½-C.