Reviewed: May 24, 2012

This was not my favorite and I know I would have liked it even less had I followed directions exactly. Looking over the recipe, it appeared the blueberry flavor was going to be lost in orange, almond and cinnamon - TOO much going on here - and for me, these were competing rather than complementary flavors as well. I reduced the orange juice by half (while at the same time reducing the cornstarch to compensate) and it still had more orange flavor than I would have preferred for a BLUEBERRY sauce. I eliminated the almond extract and cinnamon altogether. Finally, I reduced the sugar to 1/2 cup and the sauce was plenty sweet - an extra quarter cup would have been cloyingly sweet. So...by eliminating the cinnamon and almond extract, and reducing the amounts of both the sugar and the orange juice this would be greatly improved - but then it wouldn't be this recipe.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: May 20, 2012

This was a huge hit in my family. I took the advice of other reviewers and reduced the sugar, OJ and cornstarch. I used 1/3 C turbinado sugar, 3/4 C OJ and 2T cornstarch. Great consistency and flavor!

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Reviewer:

IrvingCook

Reviewed: May 15, 2012

Turned out great, but I will not use cinnamon next time. There is no need for it. Also, I froze the leftovers for later.

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Reviewer:

Ismene

Cooking Level: Intermediate

Reviewed: May 10, 2012

This sauce is delicious! I used it on waffles and there was enough left over to freeze for two more servings - and it was just as tasty out of the freezer. I used vanilla extract because I didn't have any almond.

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Reviewer:

Proudlom

Reviewed: Mar. 25, 2012

Great on Pancakes or French toast

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Reviewer:

Krista

Cooking Level: Intermediate

Reviewed: Mar. 2, 2012

This is the best Blueberry sauce EVER. After it was done I wanted to try it until it was cooled down enough to even touch. That very try was the bomb. I'd recommend this recipe to anyone!

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Reviewer:

Jennifer Osterday

Cooking Level: Expert

Living In: Perham, Minnesota, USA

Reviewed: Mar. 1, 2012

Fantastic! I looked this recipe up to use up frozen blueberries and I'm so glad I did. I cut the sugar by maybe two tablespoons. Because I have an almond allergy I used vanilla extract. The thickness is perfect for spooning onto pancakes and such and I'm going to buy vanilla ice cream soon to try it on. Super yum!

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Reviewer:

ARIANWEN1174

Cooking Level: Intermediate

Home Town: Newberg, Oregon, USA

Reviewed: Feb. 26, 2012

Perfect-don't change a thing!

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Reviewer:

Terri

Reviewed: Feb. 23, 2012

Very good! I used only 2T cornstarch as I wanted it as syrup more than sauce. It definitely had the orange hint but we ate it right away, have yet to let the flavors mellow. Oh, I skipped the cinnamon as well. Quite delicious, would be a super cute hostess gift in a mason jar with wax paper lid!

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Reviewer:

crunchie

Reviewed: Feb. 19, 2012

Used pint of blueberries. Didn't measure - just what I had from store purchase. Used 1/2 cup instead of 3/4 cup sugar. Fruit... already a "dessert". Tasted great on the Company Cheesecake. On toast later. Now, I am using it for pancakes... Yum.

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