"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
1 pounds blueberries 1/3 cup sugar 1½ teaspoons fresh lemon juice ½ box Fruit Pectin
In a medium saucepan, mix the blueberries with the sugar. Cook over moderate heat until the blueberries begin to burst, about 5 minutes. Add pectin. Remove from the heat. Transfer ½ cup of the blueberries to a blender and puree; scrape the puree back into the sauce. Stir in the lemon juice and salt and serve the sauce warm.
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