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Blueberry Wine Breakfast Syrup


Makes 1 pint. Keeps for 6 weeks in the refrigerator.


12 ounces frozen blueberries (about 2 1/2 cups)
1/2 cup full-bodied red wine
1 1/2 cups water, divided
One Clementine or small mandarin orange, zest and juice
One small cinnamon stick
1 cup sugar



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