The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 28, 2009
I made my blueberry sauce to the letter of the recipe. The only thing I wished I had done was to omit the cinnamon. I am not a big fan and knew that it would not sit well for me. Since I was not the only one eating it, I felt I should allow others to give me their opinions. They felt it was very good. I will be using this on pancakes next....minus the cinnamon. Truly a treat...!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 26, 2009
My blueberry sauce was SO good. I left out the cinnamon, per presonal preference, and blended it after it was done cooking. I thought it was fantastic right off of the stove, and even better the next day. I love the use of orange juice. I used this on pancakes, over ice cream, on angel food cake. YUM!
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Cooking Level: Beginning

Home Town: Palmer, Alaska, USA
Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 24, 2009
This was awesome! I used lemonade rather than the orange juice, and splenda in place of the sugar. Everyone loved it and requested the recipe.
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amc
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Cooking Level: Expert

Home Town: Hollister, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 23, 2009
i use frozen blueberries and this sauce is fantastic - i put it on waffles, english muffins, oatmeal... even eat it on its own when my sweet tooth gets cravings. i make it in advance so that the flavors have time to settle in, but it's good out of the pot too! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 23, 2009
Followed recipe exactly and turned out fabulous! I loved the flavor. Great on vanilla ice cream. Great the next day. I heated on the stove as I was worried about the blueberries not surviving the microwave well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 14, 2009
I wanted to use up some blueberries in a sauce to top ice cream. I used splenda instead of sugar. I didn't have OJ on hand, so I used 3/4 cup of lemon juice, 1/2 cup water, and a little extra splenda. I didn't let it boil long after adding the corn starch mixture, as I didn't want it too thick. I also shook some pre-mixed cinnamon-sugar instead of straight cinnamon. It was *amazing* on my no-sugar added ice cream - the perfect combo of sweet and tart. Will make again for sure!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 12, 2009
I SERVED THIS WITH A NEW YORK CHEESECAKE I MADE, AND IT WAS THE PERFECT TOPPING. THEN I USED LEFTOVER SAUCE FOR WAFFLES A FEW DAYS LATER. I MICROWAVED IT FOR 40 SECONDS , AS IT HAS CONGEALED. IT WAS WARM AND STICKY AND TERRIFIC ON THE WAFFLES. THANKS FOR THE GREAT RECIPE
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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Reviewed: Jul. 11, 2009
This was delicious! I used fresh black raspberries, as that is what I had on hand. The subtle taste of orange juice complemented the berries perfectly! However, I think I will decrease the sugar a little bit next time. I look forward to making this with all types of berries.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA
Living In: Parma, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 8, 2009
To me the almond extract was overbearing! And I love almond extract but it has its place. I would consider making again w/o this addition. I did 'save' this sauce by adding it to Rhubarb Berry Jam (this site) in lui of the blueberry pie filling.
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Cooking Level: Expert

Home Town: Sebewaing, Michigan, USA
Living In: Orion, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 6, 2009
I made a Pineapple Angel food cake... by adding one can crushed pineapple to one box angel food mix in a 9x13 pan... this blueberry sauce and some fresh whip cream went perfect on top and was a huge hit! Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 6, 2009
This is a wonderful recipe. I adjusted the sugar to 3/4 c. plus 2 tbsp. Splenda Sugar Blend because my husband is a diabetic. I agree with others this taste even better the second day. We love blueberries and will be making this on a regular basis.
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Cooking Level: Expert

Home Town: Butler, Indiana, USA
Living In: Leesburg, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 20, 2009
Really really good. Can't wait to try it on some pancakes!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 18, 2009
Excellent recipe. Made to pour over whole grain waffles (recipe also from this site) and it was to die for!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 15, 2009
******I just wanted to add an update to my original post. I'm still in love with this recipe, but now I have even more reason to be so. I have discovered what a wonderful jam topping this makes! I love it on my morning wheat toast & also agree with lau57 that it's a wonderful topping for What a Dish's whole grain waffles that I often make. I did only use 2 T of cornstarch the second time making this (I like this consistency much better) and decreased the sugar to 1/2 cup. I didn't notice any difference in the taste so why not save a few calories here and there?****** The flavor of this sauce is out of this world. I didn't change a thing. However, I was looking for more of a syrup texture so the next time I will probably decrease the cornstarch to 2 tablespoons. Thanks ISYBEL for a scrumptious recipe!
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Cooking Level: Expert

Home Town: Kansas City, Missouri, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 12, 2009
Very nice sauce. My husband was looking for something to liven up his vanilla ice cream so he made this. I checked the reviews and made the changes that Biankat recommended. The sauce turned out great and hubby thinks he's a star!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 30, 2009
Very good!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: May 20, 2009
i gave it a 3 it was good but its not what i was going for!
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Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: May 13, 2009
Nice easy sauce. I was concerned about the overall sweetness level, so based on reviews and my own thoughts I reduced the OJ to 1/2 C and the sugar to 1/4 C. Finally, I reduced the cornstarch to just 2 Tbsp. The result was not too sweet, not too tart, not too thin, not too thick. The cinnamon at the end was a nice touch. A keeper!
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 6, 2009
I didn't want to go to the store so I used fresh Blackberries, Cherry Limeaid in place of OJ and Maraschino Cherries in place or Almond Extract. It still turned out Wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 23, 2009
Amazing, very very easy to make, and definitely a staple for pancakes and waffles!! :-)
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