Recipe by Bri Bri
"Made with wild blueberries, this sauce adds a zing with lemon juice, orange juice, and lemon zest. Serve over waffles or pancakes."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
frozen wild blueberries
fresh lemon juice
dark brown sugar
I've made this at least four times as it's a quick and easy recipe to master. I like the consistency and the flavor of the sauce - not too thin or runny, yet not so thick I can't pour it on pancakes or spoon over Panna Cotta. I prefer this to store bought as it is not overly sweet and I know what ingredients are in it. Just use a little more sweetener, like a a few more tablespoons, if the blueberries are sour(taste them first) or do ALL orange juice - instead of 1/4 cup of water and 1/2 cup orange juice - do 3/4 cup orange juice. If the sauce is too thin use more thickener (cornstarch) and/or cook it a little longer. Most times the sauce thickens pretty well on its own in the fridge, however, if it's too thick - use less thickener and/or less frozen blueberries (thaw and drain) next time. Same with the lemon flavor being overpowering - use a little less. It's a fairly forgiving recipe. Experiment and make the recipe your own. Thanks you Bri bri for the recipe - it's become a family favorite.
The texture of this sauce is spot on. I used to top mini cheesecakes. I thought this would be a good topping since the cheesecakes were naturally sweet, but it didn't work out that way. The orange and lemon juice made it too sour. This is a good sauce, just not what I was going for.
This was DELICIOUS! What a lovely topping for pancakes! I will be using this AGAIN & AGAIN!
After seeing so many beautiful pictures and good reviews on this sauce recently, I decided to make it as a topping for pancakes this morning and a filling for crepes tomorrow. My citrus loving daughter can't get enough, but I think that I would have preferred a sauce without so much citrus flavor. No fault of the recipe (hence the name), just a personal preference. The way the recipe comes together and thickens is terrific and easy. Will probably use this again, but reduce the OJ or omit the lemon juice. Thanks!
I just love the the flavor the cinnamon and citrus adds to the blueberries. Yum! I used fresh blueberries because they were going bad and I wanted to use them. Because I used fresh rather than frozen blueberries, there was less water so I should have used less cornstarch. My syrup was a little too thick but, tasted ooooh so good!
Wonderful flavor, but was alittle to runny in my opinion. Will make again to see maybe I did something different that made it runny.
Delicious! Served on pancakes and it was a nice change from the overly sweet maple syrup. I fresh squeezed my OJ and I think that makes a big difference. Had some left over and I can't wait to try some on vanilla ice cream!
Very good put on blueberry pancakes also used a mounded teaspoon of cornstarch
* Percent Daily Values are based on a 2,000 calorie diet.
Citrus Wild Blueberry Sauce
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: < 1
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a delicious blueberry sauce for breakfast and dessert.
Roasted lamb served with an easy blueberry, red wine, and butter pan sauce.
See how to make a simple strawberry sauce for cheesecakes.