Instructions: Combine the juice, suagr, cinnamon stick, and orange zest in a medium saucepan. Boil mixture for 5 minutes. Add the blueberries and cook, stirring occasionally, until the fruit begins to burst, about 3 minutes.

Stir together the vermouth and cornstarch. Add to the saucepan, bring the mxiture to a boil, and cook for 1 minute. Let cool. Remove the cinnamon stick.

Makes 2 cups.

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