2 tablespoons chopped shallots or onions
2 tablespoons butter or margarine
2 tablespoons flour
1/2 teaspoon dried thyme, crushed
1/4 teaspoon dried rosemary, crushed
1/2 cup each: dry red wine and water
1 (16.5-ounce) can Oregon Blueberries, drained
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.