Blueberry sauce

From the August 2006 edition of Bon Appetit:

2-1/2 cups water
1 cup sugar
2 Tablespoons fresh lemon juice
2 teaspoons cornstarch
4 cups fresh blueberries
1/4 cup red currant jelly

Bring first 4 ingredients to boil in large saucepan, stirring constantly to dissolve the solids. Add blueberries & jelly. Bring to a boil. Reduce heat to medium-low & simmer until thickend and reduced to 4 cups or less, stirring frequently, about 30 minutes. Will keep for up to 4 days.

It is the red currant jelly that makes this recipe very interesting to me.

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