Blue Raspberry Dessert Sauce

3 c Frozen blueberries
1 c Frozen raspberries
1/2 c Sugar
1/4 c Water
1/16 c Water
1 tb Cornstarch
1 tb Water
2 tb Almond liqueur

Combine half the blueberries, the raspberries and the first measure of water with the sugar in a (2 Qt.) saucepan. Stir to mix. Bring to a boil over medium high heat. Combine the cornstarch with the second measure of water. Stir into the blueberry mixture. Return to a boil. Add the remaining blueberries. Cook, stirring gently, until thoroughly cooked (2-3 minutes). Serve.

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