Cran-Blueberry Topping

 

1 1/2

cups cranberry juice cocktail

1/4

cup sugar

2

tablespoons cornstarch

1

teaspoon ground cinnamon

1 1/2

cups fresh or frozen (thawed and drained) blueberries, crushed

3

tablespoons orange juice

• 1 Stir cranberry juice, sugar, cornstarch and cinnamon in 2-quart saucepan until blended. Stir in berries.
• 2 Cook over medium-heat, stirring occasionally, until mixture thickens and boils. Boil and stir 1 minute; cool slightly. Stir in orange juice until desired consistency. Serve warm.