Blueberry sauce

This multipurpose sauce is good for a topping for cheese cake, ice cream, steak or game.

2 rounded dessertspoons of any red jam.
¼ cup red or white table wine
2 teaspoons cornflour
½ teaspoon cinnamon
1 ½ cups (1 punnet) fresh or frozen blueberries

Heat red jam with the wine and cinnamon until it boils, stir in the blueberries, then, as soon as the sauce boils again, stir in as much cornflour, mixed with a little extra wine, as you need.

Note: Stir in 2 teaspoons smooth or grainy mustard and/or 1-2 teaspoons wine vinegar if you want a sharper sauce for meat.