1/2 cup sugar
2 Tablespoons red wine vinegar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1. Place the blueberries in a medium-size heavy saucepan. Add all the remaining ingredients, and toss gently.
2. Cook over medium heat, stirring frequently, for 15 minutes. Then raise the heat and boil for 5 minutes. Finally, reduce the heat to medium again and cook, stirring frequently, for 10 minutes.
3. Remove the sauce from the heat and allow it to cool to room temperature. Refrigerate until chilled, 2 hours.
Makes about 2 cups.
Good over ice cream also!