Instructions TO PREPARE BLUEBERRY AND RASPBERRY SAUCE In a small visage put blueberries,1/4 mug water, 3 table ladles sugar and1/2 table ladle cornstarch. In a separate visage, put the same constituents and snorts, rather of blueberries. Heat at a medium temperature, stirring from time to time, for 4- 5 min. Leave to cool for 15 twinkles, at a room temperature. In order to exclude jeer seeds, press snorts through a fine mesh straier using rubber spatula. Leave it in the fridge for an hour, to cool.
