The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 7, 2009
this was SO good-- not too sweet and not too tart. i cut back on the OJ and only used 3/4 cup (and added 1/4C more water to make up for it). i loved the depth of the flavor-- the almond extract, cinnamon, and OJ made this sauce much more special and gourmet than any other blueberry sauce i've ever had! delicious with ice cream
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Cooking Level: Intermediate

Home Town: Berkeley, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 6, 2009
this is very good. I made only half of the recipe and found it to be very thick. I needed to add water right after adding the cornstarch and the next morning. I did use vanilla extract instead of vanilla and cut back a bit on the sugar for a personal preference. Will make again soon!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 2, 2009
Delicious. I had a bottle of Minute Maid brand blueberry/pomegranate juice and used that instead of orange juice. I used vanilla extract instead of almond. It was delicious. Use it to fill Norwegian pancakes on this site or crepes and you have a fancy breakfast like the restaurants make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 1, 2009
I followed this recipe exacly and loved it. Will definately make this one again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 31, 2009
This was simple to make and tasted great! It was a wonderful treat for my family today!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 19, 2009
This was so insanely delicious. It is good to let it sit awhile before serving or you will mainly taste orange juice. I used vanilla instead of almond extract and it still tasted yummy. Our family ate this on everything- even all by itself!
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Cooking Level: Expert

Home Town: Cleveland, Ohio, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 14, 2009
This sauce was very good. I don't care much for blueberries, but wanted something different for a quick dessert or substituting syrup over pancakes. This sauce passed the test. My daughter even liked it. I also waited a few hours after making the sauce before tasting it, following other reviews' advice.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 5, 2009
slightly less orange juice
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 21, 2008
This is a very good blueberry sauce. I didn't have almond extract, and didn't add the cinnamon. I added more cornstarch to it, because I wanted a thicker sauce. It was great over cheese cake cups, and I love to eat it with vanilla ice cream.
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Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA
Living In: Fort Stewart, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 30, 2008
I took this to an ice cream party and all my friends loved it, especially the cinnamon. Great Syrup!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 20, 2008
I used mixed frozen berries, and it turned out pretty good. A little sour to our taste, but this might just be the berry cobination used. The reason why its a four star instead of five, is because it is not amazing for all that work and number of ingredients. It could have been way simpler with less ingredients, with very similar results. i served it over chantal's new york cheesecake from this site. Very pretty. Good sauce. thanks!
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Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 16, 2008
I belong to the bunch of folks who modify the recipe with what we have in the house, and comments read. This is still a 5-star recipe in my book because my sauce came out velvety and delicious. I halved the recipe, used frozen (from fresh) berries that I had in the freezer from last summer. Instead of OJ, I substituted Knudsen Cider & Spice juice and ommitted the almond extract and ground cinnamon. The juice is unsweetened so I used the full measure of sugar, but I like things sweet. The half recipe made about 6 (2 Tblsp.) servings for me. Delicious served over the Blueberry Flax Pancakes (which I also modified) from this website. Ijust love Allrecipes!
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Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 16, 2008
First time making a berry syrup/sauce. Loved how simple it was. I used frozen mixed berries and substitued 1/2 sugar and 1/2 splenda. I did not use as much sugar as called for because I topped with sugar free whipped topping. YUM!
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 1, 2008
Very simple and tasty. It was a little too almond extracty for me, but I did eyeball it, so it's probably my fault. Will probably make again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 19, 2008
Easy to prepare for a quick Sunday brunch. Will make for sauce over loaf cake, brundt cake or cheesecake.
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Cooking Level: Expert

Living In: Cazadero, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 18, 2008
Has a nice color tastes good and would be great on french toast, waffles, or pancakes with a little powder sugar.
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Cooking Level: Intermediate

Home Town: Heflin, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 12, 2008
Very tasty and easy to make. Was getting tired of strawberry shortcake, and decide to use this sauce to make blueberry shortcake. Had some extra sauce, so also used it as a topping for vanilla ice cream. Next time, I'd like to try it on pancakes as some of the other viewers suggested. Could be used with almost anything!
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Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 7, 2008
Made a cheesecake last night and put this sauce on it - Yum! Can't wait to try it on ice cream. We didn't have almond extract so i subed in vanilla and it was sooo good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 2, 2008
Wonderful, warm sauce! Not too sweet and not too tart. Tasted great with pancakes. Can't figure out what to do with the rest of it...makes a lot! Very good recipe and super-easy.
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Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 21, 2008
This recipe was very good and tasted delicious! However, instead of using orange juice, I used mango juice and it turned out nicely. The consistency was a little thick so I also put in 2-3 extra teaspoons of water. But I will definitely use it again!
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