Reviewed: Mar. 27, 2007

Very good, thanks.

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AMHND

Cooking Level: Intermediate

Home Town: Fremont, Ohio, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Mar. 20, 2007

absolutely wonderful! this blueberry sauce is everything a sauce should be.

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jobell721

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Reviewed: Mar. 16, 2007

Awesome recipe!!! I didn't have OJ so I use Berry juicy juice (its what I had). I also added a few more blueberries and made it a point to smash about half (But that's a matter of personal preference!). Didn't need the water or cornstarch. This also froze WONDERFULLY! Just as delicious after freezing!

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Jessifer

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Reviewed: Mar. 6, 2007

Easy, tasty, impressive to my family...

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BUTTERCUPRX

Cooking Level: Intermediate

Home Town: Greenwood, Mississippi, USA

Living In: Crestview, Florida, USA

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Reviewed: Mar. 3, 2007

I found the almond extract very overpowering in this recipe so I would half it next time. Also it was very sweet so I would at least half the sugar as well. I guess it all depends on how sweet your blueberries are. It was very easy to make, however.

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THE3AUSTINS

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Reviewed: Feb. 27, 2007

Tasty, tasy sauce!! I used raw sugar and only 1/2 cup at that. Wonderful flavour. Will make again and again.

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Feb. 26, 2007

I used blueberries, raspberries and blackberries. WONDERFUL

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PG00

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Reviewed: Feb. 24, 2007

Wonderful! I made this with some whole wheat blueberry pancakes, and my hubby loved them. He kept talking about them and is still bugging me to make more!

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OTTOS2

Cooking Level: Expert

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Reviewed: Feb. 22, 2007

Loved it! I just added 2/3 c of sugar, omitted 1/4 c of water, and instead of almond extract I did vanilla. Turned out even better.

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mchacon

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

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Reviewed: Feb. 17, 2007

Good one!! Very quick,easy and delicious.

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cgilliss

Cooking Level: Expert

Home Town: Fredericton, New Brunswick, Canada

Living In: Richmond Hill, Ontario, Canada

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Reviewed: Feb. 3, 2007

This is SOOOO good! I made a few modifications, which I think worked well. I used 2/3 c. sugar, 2T. cornstarch, left out the first 1/4 cup water, and reduced the water with the cornstarch to just enough to make a smooth mixture. I'm not crazy about almond, so I substituted vanilla. It was GREAT over pancakes. Next time I'll put whipped cream on top, too. MMMMmmmm!

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JLANAM

Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jan. 26, 2007

I made this ahead of time to use on waffles for our company this weekend and had a little taste of it in advance. It's delicious! Can't wait for breakfast! I used frozen blueberries. I also used real almond extract which I think really makes the flavor of this sauce stand out. Try not to use imitation almond extract; it makes a big difference! Thanks so much, Isybel!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 22, 2007

Excellent consistency. Used a little less sugar and it was plenty sweet. I didn't have OJ, so I used a carton of my daughter's tangerine-orange juice, and it worked great! Was not overpowering like others mentioned with OJ. I wonder if apple juice would work as well? I only used half the cornstarch.

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CINDY18LOU

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 18, 2007

I used 1/2c OJ and 1c water, only 2/3c sugar and thought it was perfect!

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Teresa S.

Cooking Level: Intermediate

Home Town: Rock Valley, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Jan. 7, 2007

YUM! YUM! YUM! I halved the recipe since I wasn't sure how it was going to go over, but I guess I should have doubled it! I served this sauce with Todds Famous Blueberry Pancakes, and the family really enjoyed this morning's breakfast. Now, to find a good donut recipe into which to stuff this yummy sauce.......

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SPECK03

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Jensen Beach, Florida, USA

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Reviewed: Dec. 31, 2006

DELISH! I made this for a brunch featuring blueberry and banana pancakes and it was a total hit. I changed the recipe around: used flour instead of cornstarch and only used half of what it called for. I also didn't have almond extract. I just let it simmer for 30 minutes so that it thickened up on its own and it came out perfect. I will DEFINITELY use this recipe again!

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Elsiecakes

Home Town: Denver, Colorado, USA

Living In: Zurich, Zurich, Switzerland

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Reviewed: Nov. 11, 2006

The water is not necessary in this recipe, it only dilutes, just mix the cornstarch with a little of the orange juice and I would use a little less orange juice next time, thinking replace the sugar with just a 1/4 cup of honey.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Oct. 6, 2006

Dissappointing. I thought it would turn out so good but even hubby didn't care for it. I used this for the chantal's new york cheesecake, but he preferred the caramel sauce topping instead of this. Lack of taste I guess...

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