1 1/2 cups red wine (not cooking wine!)
3/4 cup granulated sugar
2 cups frozen blueberries or Saskatoon berries
1 1/2 cups frozen raspberries
3 tbs cornstarch
3 tbs cold water
In a medium pot over medium-high heat, bring red wine and sugar to a boil, whisking frequently. Add blueberries and return to a boil.
Meanwhile, combine cornstarch and water together to make a slurry. When berry mixture is boiling, add about half of the cornstarch mixture and bring back to a simmer, which will reveal how much thickening has been accomplished. If needed, add a little more cornstarch mixture.
Add raspberries to pot and heat until they’re warmed through and have released some of their juices into the sauce, being careful not to break them up while stirring. Let cool somewhat before serving over angel food cake, topped with whipped cream.
Note: While this may seem like a lot of wine, it becomes a background flavour, mild and mellow.
nice fat gurdie 