Ingredients:

2 cups grape juice
2 T cornflour
Extra juice to mix with cornflour
300g blueberries, fresh or frozen

Method:

1. Bring juice to the boil.
   

2. Mix cornflour with extra juice (to paste consistency.)
   

3. Add to the juice and stir until thickened.
   

4. Allow to cool. Add blueberries..

NOTE:
Will keep in the fridge for 5 days, but does not freeze well.   Use this to top the Cherry, Date and Apricot Loaf, or as a dessert on its own sprinkled with coconut or served with yoghurt.