Reviewed: Jul. 10, 2011

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.

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Reviewer:

Bluebell

Reviewed: Jul. 1, 2011

Wonderful flavor, but was alittle to runny in my opinion. Will make again to see maybe I did something different that made it runny.

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Reviewer:

gaarafangirl54

Cooking Level: Beginning

Home Town: Uniondale, New York, USA

Living In: Baldwin, New York, USA

Reviewed: Jan. 28, 2011

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.

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Reviewer:

Katie S

Reviewed: Nov. 24, 2010

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!

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Reviewer:

Kari

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Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Leesburg, Virginia, USA

Reviewed: Jul. 29, 2010

Very good put on blueberry pancakes also used a mounded teaspoon of cornstarch

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Reviewer:

senkyb

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Reviewed: Jul. 11, 2010

Wow, this sauce was great! I used fresh blueberries, light brown sugar, and it turned out WONDERFUL! Thanks for the recipe!

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Reviewer:

GessicaAbsi

Cooking Level: Expert

Home Town: Rochester, Indiana, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Jul. 8, 2010

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!

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jul. 5, 2010

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!

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Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Jul. 4, 2010

Delicious berry sauce. I used fresh berries but other than that followed as is. Great flavor, loved the citrusy undertones. Used as a topping for pound cake and was a huge hit. Will be making again for pancake topping. Thanks for the great topper!

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Reviewer:

MaryMoo

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Fowlerville, Michigan, USA

Reviewed: Jul. 2, 2010

I like the tart tang the lemon gives this sauce. The cinnamon is a nice touch too. Subtle. I used dried wild blueberries in place of frozen, using half the amount called for, and it resulted in a much thicker sauce than I am sure is normal. I thought I may have to reduce the sugar as well because of the dried berries, but it was perfect. The lemon keeps it from being overly sweet. Served over blueberry flax panakes (allrecipes) it made for a double dose of blueberry deliciousness.

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