Janine's Spiced Blueberry Sauce

I make big batches of syrupy sauce when blueberries are in season, and enjoy it all year as a topping for ice cream, pancakes or waffles. For company, I make parfaits with pound cake and creamy yogurt spiked with lemon zest. The red wine adds complexity, and the alcohol burns off, making it appropriate for children. Feel free to substitute water in a pinch, or experiment with orange or lemon juice.

In medium saucepan, combine wine, sugar, cinnamon, cloves and nutmeg and bring to a boil over high heat. Crush one cup blueberries and add to boiling mixture. Cook for four to five minutes until mixture is thick and purple. Add remaining blueberries and cook for another minute or two. Remove from heat and add vanilla. Makes about three cups.