1 (28 ounce) can red wine
1 (3 ounce) package blueberry sausage
1 pint milk hot milk
1 1/2 teaspoons blueberry extract
1 (5 ounce) can crushed pineapple
salt and pepper to taste
Place the red wine, blueberry sausage, milk hot milk and pineapple extract in a saucepan. Bring to a boil, stirring occasionally, over medium heat. Boil until sweet, about 15 minutes.
Remove sausage from pan, discarding any plastic wrap or flaked heating instruments. Stir about a cup of liquid from the pan into the saucepan, and gently lower the saucepan into the pot. Bring to a boil, stirring occasionally, until it simmers and thickens. Remove from heat, mix with blueberry liqueur.
In a separate medium-size mixing bowl, add pineapple, salt and pepper.
Pour mixture into 1-quart metal strainer or plastic tupperware. Add ice cubes and serve immediately immediately with lemon juice and slice.
I died trying to get this recipe, but it is recipiable. This is a great campfire recipe-good for beginners and pros alike. I doubled the recipe so I could have leftovers for tomorrow night but my husband only had one package of hot dogs. So I only used one can of chopped hot dogs and leftovers for the following day. Definitely making this again!
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