Reviewed: Nov. 7, 2009

Okay, I tried this and it was easy and delicious, I used the blueberries that my mom picked and we freeze them, I didn't have orange juice but I took a can on mandarin oranges put it in the food processor pureed it and added some lemon juice and that made up for shortage of the orange juice. I didn't use a full 3 tbsps of cornstarch I used 2 tbsps and 1 tsps of it. And it turned out great. Thanks for the recipe good with pancakes I like to put maple syrup on my pancakes and put the blueberry sauce over it it was yummy.

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srs90

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Reviewed: Nov. 7, 2009

A little on the too sweet and too thick. Will lessen sugar and use less cornstarch the next time around.

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dorkzoe

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Reviewed: Nov. 1, 2009

amazing! i have used this on french toast, waffles, ice cream, pancakes, cheesecake, even left out the cinnamon and put it in margaritas!! So good and works on a topping for so many things.

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Conway

Cooking Level: Expert

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Reviewed: Oct. 27, 2009

This recipe is "LICK THE PLATE CLEAN!" I made it just as is so I could do an honest review (I hate it when people change the recipe totally, then review it) Love it, Love it. At the end of cooking and letting it set about 10 minutes to let flavors blend, I LOVE blueberries so I cheated & add an extra 2 cups, just to give each serving more berries each....(I used frozen berries)

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TrishMtCIL

Cooking Level: Intermediate

Home Town: Vincennes, Indiana, USA

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Reviewed: Oct. 10, 2009

This was absolutely wonderful!!! I loved the mix of flavors -blueberry, orange, almond and the hint of cinnamon. Yum!

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kfears

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Reviewed: Oct. 5, 2009

It's simply amazing. I've used it on a vanilla sour cream pudding pie, as well as a crepe filler. WONDERFUL!

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JESSMORIN81

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Reviewed: Oct. 4, 2009

This was a total hit! I used it as a cheesecake topping and it was amazing! We used the leftovers on pancakes and ice cream and just as great all around. I only used 2 Tbsp of cornstarch and it was perfectly syrupy at that! This is one for the recipe box!

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STEP0819

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Reviewed: Sep. 21, 2009

This is great. I took the advice of others and let it sit for a day, and I added a few more fresh blueberries than the recipe called for. I used it on French Toast, but could use for just about anything, including ice cream, pound cake etc. This is a keeper

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LEK

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Reviewed: Sep. 20, 2009

This is was delicious! I have made this twice with fresh and frozen blueberries. We had this with pancakes...and I ate some later with ice cream! Very good on both! I will def. be making this again!

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Sarah

Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 17, 2009

Very good. Served it over cheese cake and used the left overs on pancakes the next morning. Thanks so easy and very good.

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Crystal

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Reviewed: Sep. 17, 2009

Decreased to 4 servings and made as is. great taste but I did add some more water because the sauce got too thick for me. Served with "Whole Grain Waffles." Next time, I would like to try them on pancakes.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Sep. 13, 2009

No modification needed for the recipe. It is wonderful!

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bezzie

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Reviewed: Sep. 13, 2009

I forgot to put in the cinnamon and I chose not to put in the almond extract. :D It was still delicious! I had it over fat free vanilla frozen yogurt. Next time I'm going to try pancakes...yum!

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Miss Velveteen Paws

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2009

I have made this twice now and both times it was EXCELLENT. I believe this is probably fool proof. I served this over lemon cake with whip cream last night and the bowl was licked clean by my dinner guests.

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Jenny

Cooking Level: Intermediate

Home Town: Nikiski, Alaska, USA

Living In: Kasilof, Alaska, USA

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Reviewed: Sep. 9, 2009

I love the almond, orange, and cinnamon flavors in this! And my breakfast guests always love it, too. Great on whole wheat pancakes. I don't add quite as much sugar as called for, though, and added a pinch of nutmeg.

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SEASWELL

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Reviewed: Sep. 4, 2009

This was pretty good. I used blackberries instead of blueberries and vanilla instead of almond extract because that's all I had. I tasted just like blackberry cobbler filling. I will probably make it again.

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Lisa

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Sep. 4, 2009

I found it very difficult to locate a decent blueberry syrup/sauce recipe. I was relieved when I found this one. It is excellent with blueberry waffles. I am glad I canned 18 jars of it!

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skymaidn

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Reviewed: Aug. 30, 2009

I served this over buttermilk pancakes instead of putting blueberries in the pancakes. Oh, it was yummy! I used 3/4 cup each of oj and water. I also used closer to 3 cups berries. I thought it needed to be a little sweeter, so I added 1/2 tsp vanilla. There was enough to freeze, and have a serving of sauce over vanilla ice cream the next day, so it certainly makes a lot. I agree with others that this tastes better after it sits for a day or so.

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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

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Reviewed: Aug. 24, 2009

I made this blueberry sauce to go with the "Fluffy Two Step Cheesecake I" from Allrecipes. The two together were perfect! I did change the recipe a bit. I only added 1/2 cup of oj and put in an extra 1/2 cup of water. I also used about 2 tbs of cornstarch because I wanted the sauce to be a little on the runny side. I only put a sprinkle or two of cinnamon and omitted the almond extract because I didn't have any. The sauce turned out great!. At first I could taste the cinnamon (I thought it took away from the blueberry flavor), but two days later you couldn't taste it any more and the over all flavor of the sauce turned out perfect! I froze half of it and will save it for the next time I'm craving yummy cheese cake with a blueberry topping!

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