Mulled Wine Blueberry Sauce

• 3 3/4 c. red wine
• 2 tsp. whole black peppercorns
• 2 tsp. whole allspice berries
• 2 vanilla beans, split and scraped, or 2 Tbsp. vanilla extract
• zest of 1 lemon
• 1 Tbsp. fresh lemon juice
• 3 cinnamon sticks (3 inches each)
• 1/4 tsp. nutmeg
• 4 c. fresh blueberries
• 1 c. sugar

1. Pour the wine into a large skillet over high heat.
2. Add the peppercorns, allspice, vanilla, lemon zest, lemon juice, cinnamon sticks and nutmeg.
3. Bring to a boil; cook over high heat until the wine is reduced to 2 cups, about 15 minutes.
4. Strain and return to the pan.
5. Add the blueberries and sugar.
6. Bring to a boil again. Reduce the heat; cook just until the berries pop.
7. Use as a topping for pancakes, fruit shortcakes or spoon over ice cream. Makes 3 pints.

red wine, whole black peppercorns, whole allspice berries, vanilla beans, lemon juice, cinnamon, nutmeg, fresh blueberries, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=860795 (may not work)