Blueberry Glace Print Email

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. Makes 2 cups

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