Blueberries and Sour Cream

1. 1

   In a medium saucepan, boil 1/2 cup of the port wine and the sugar for 3 minutes to cook off some of the alcohol.

2. 2

   In the meantime, in a small bowl, whisk together the remaining 1/4 cup port, vanilla, and cornstarch.

3. 3

   Add it to the pot and cook until clear, about 3 more minutes.

4. 4

   Add 1 pint of the blueberries and continue to cook until the sauce thickens and the blueberries soften.

5. 5

   Let cool and add the other blueberries.

6. 6

   Serve with a healthy dollop of sour cream.

* Per serving · 4 servings · Values may vary.