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Blueberry Glace

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  • Serves: 2 - 3
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  • 1/2 cup red-currant jelly
  • 1 1/2 tablespoons creme de cassis
  • 2 cups fresh blueberries, washed and drained


Heat jelly in a small saucepan over medium-low heat until liquefied. Stir in creme de cassis. Place blueberries in a large bowl, pour over jelly mixture and gently toss to coat berries. Refrigerate until ready to use.


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