4 c. fresh or frozen (thawed) blueberries
1/2 c. sugar
2 tbsp. red wine vinegar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground mace
1/8 tsp. ground cloves

Place blueberries in medium-size heavy saucepan. Add remaining ingredients and toss gently.

Cook over medium heat, stirring frequently, for 15 minutes. Then raise heat and boil for 5 minutes. Finally, reduce heat to medium again and cook, stirring frequently, for 10 minutes. Remove sauce from heat and allow to cool to room temperature. Refrigerate until chilled, 2 hours. Makes 2 cups.