Instructions: Combine blueberries, orange juice, lemon juice, vermouth, orange peel, lemon peel and giner. Stir to blend and set aside. Melt butter in a large, heavy skillet and saute until brown and just cooked through. Transfer veal to platter and keep warm. Add blueberry mixture to skillet and cook until mixture thickens, scraping (about 2 minutes). Spoon blueberry mixture over veal and serve.

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