Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Barger Estate in Mckinney, Texas in 1997.

Ingredients Edit

Directions Edit

  1. Whisk together water, liqueur and cornstarch in a small non-aluminum saucepan until smooth
  2. Then add blueberries and cook over medium heat stirring constantly until thickened
  3. Then remove from heat, stir in lemon juice and cool.

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