Blackberry Blueberry Wine Sauce



  1. Combine 3 tablespoons orange juice with cornstarch. Mix thoroughly and reserve.
  2. Put the St. James Blueberry Wine, blueberries, brown sugar, remaining orange juice, cinnamon, and cloves in a sauce pan.
  3. Bring to a strong simmer and cook 4 to 5 minutes.
  4. Add the cornstarch mixture. Simmer, stirring until thickened, 2 to 3 minutes.
  5. Cool and/or chill before serve over angel food cake or vanilla ice cream.