Reviewed: Sep. 24, 2006

very good!

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SANDYTURLEY1954

Cooking Level: Expert

Home Town: Nanticoke, Pennsylvania, USA

Living In: Meadville, Pennsylvania, USA

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Reviewed: Sep. 12, 2006

WOW, this was AWESOME!!! Will NEVER buy from a can again!!!! Thank you is not enough!!!! Yummy!!!!!!!!!!

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CASONPA

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Reviewed: Sep. 6, 2006

very good! though i made mine more like a jam. i also changed it quite a bit . I switched the amounts of orange juice and water, i used half sugar & half splenda, i puree'd the blueberrys after heating, but before adding the cornstarch mixture(which i only used half of) and i didn't use the almond extract...turned out great!

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ruthee

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2006

has anyone tried to freeze this sauce with success??

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SWEETNOTHINGS

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Aug. 23, 2006

Wife and kids enjoyed it. The orange juice flavor overshadowed the blueberry flavor. It is tasty but not the blueberry flavor I was expecting. More like a blueberry-orange sorbet.

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Beaner

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2006

Very good,just what I needed to top a cheesecake. I didn't have any orange juice so used some "lite" lemonade,and equal parts of spenda & sugar to lighten the recipe carb wise.

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DIANNEN

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Reviewed: Aug. 11, 2006

This sauce was pretty tasty. It wasn't too sweet, nor was it too tart. I do think the orange comes through a little strong, but it's not bad enough that you can't taste the blueberries at all. We liked it best on pancakes or ice cream.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Aug. 5, 2006

Yum! Nice and thick! After pouring into a serving dish, I got to lick the spoon. Really good but could be a dash sweeter. I used frozen berries and the sauce was great for my cheesecake (Chantal's recipe). The sauce did thicken as soon as I poured in the cornstarch - don't think you can just remove from heat at that point - you need to cook it for the 3-4 minutes or the constarch will taste "chalky". It made me wanna bake a pie!

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TAG

Cooking Level: Professional

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 2, 2006

This is great stuff...superb consistency.But do let it sit,better when flavors mingle.

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TRUDY_FLETCHER

Cooking Level: Expert

Home Town: East Liverpool, Ohio, USA

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Reviewed: Aug. 2, 2006

I used less sugar, more berries and vanilla instead of almond extract. It was very tasty. We enjoyed it on pancakes and as a dessert topping. Great recipe!

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Rhonda

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2006

I made this for cheesecake. It's a beautiful color, nice and thick, easy to make, impressive! I used cheap almond extract though, and you can tell. It would be way better with high quality almond.

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SILVERISNOW

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jul. 24, 2006

This recipe was so simple and I have passed it on to several people "as is". There is no need to change it. I have gotten rave reviews from 3 Provinces away! Was a smashing hit at my dinner party served over shortcakes with a drizzle of blueberry syrup over whipped cream and toasted slivered almonds on top!

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Janet Lee

Cooking Level: Professional

Home Town: Juneau, Alaska, USA

Living In: Brandon, Manitoba, Canada

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Reviewed: Jul. 23, 2006

I used huckleberries instead of blueberries. This sauce was wonderful served over vanilla bean ice cream. Our guests raved about it. Thanks for a great recipe!

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slr

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Reviewed: Jul. 22, 2006

This was easy, delicious and very versatile! I used it to top miniature cheesecakes, then thinned it down and used the leftovers on pancakes.

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HUGSMOMMY

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Reviewed: Jun. 28, 2006

This was good, but it was a little too orange-y. I saw from other reviews that it gets better if you let it sit overnight, but I wanted this tonight to go with Good Old Fashioned Pancakes (from this site)...yep, breakfast for dinner! This was still quite yummy despite the slightly overpowering orange flavor. I did use fresh blueberries. Thanks for the yummy recipe!

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Cardamum

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 20, 2006

simple and delicious -- just what i was looking for to top off pancakes for my dad's special father's day breakfast. thanks for the great recipe!

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 18, 2006

awesome sauce!! I even made it with half the sugar and half splenda- soooo good:)

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Heather

Cooking Level: Expert

Home Town: Silver Spring, Maryland, USA

Living In: Independence, Missouri, USA

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Reviewed: Jun. 17, 2006

Very flavorful, would use less sugar next time.

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jun. 13, 2006

Very good sauce. I just don't like very sweet things, so I cut the sugar down to 1/2 cup, and next time I would cut it even more (to 1/4 cup). I made this the night before, like suggested. I didn't put in the whole amount of corn starch. Served over Whole Grain Waffles (from this site- I highly recommend that recipe, wink wink!).

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What a Dish!

Cooking Level: Intermediate

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Reviewed: May 14, 2006

I word, WOW! I made this for my mother for mother's day, and she loved it!! She wanted a bit sweeter, but she didn't complain. I took the advice of everyone and made it 2 days prior to Mother's Day. My mother gobbled it all up, so I had to make a second batch for dessert tonight. Thanks for this amazing recipe!!!

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