Blueberry Sauce

Blueberry Sauce

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"Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream! Fresh or frozen blueberries work equally well."
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Ingredients

15 m servings 119 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
  2. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

Reviews

568
  1. 762 Ratings

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Most helpful positive review

The secret to this recipe is to not serve it right away! I tasted it on the stove when done and thought too much OJ. I served breakfast about an hour later and reheated the syrup and the flavor ...

Most helpful critical review

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, ...

The secret to this recipe is to not serve it right away! I tasted it on the stove when done and thought too much OJ. I served breakfast about an hour later and reheated the syrup and the flavor ...

This was delicious. Made for a neighborhood waffle party and it was devoured. Wouldn't change a thing except to make it a couple of days before so the flavors have a chance to marry. Wonderfu...

Okay, I originally rated this a 4 but when I tasted it 2 days later it was amazing. Very orangy in the beginning but flavors really blended. Used frozen blueberries, strawberries, and rasberries...

First of all, I substituted splenda for the white sugar to make it a little bit more healthy. This sauce is great on just about everything, but my personal favorite is whole-wheat buttermilk pa...

This has become a staple at my house. We make it almost every weekend to put over waffles or pancakes. I do use frozen blueberries when I can't get fresh. Do not freeze this recipe, it will t...

Absolutely wonderful...I made a few minor changes...I only used 3/4 cup orange juice,(and added 1/4 cup water to make a total of 1 cup) because the juice I used is quite strong(Tropicana)and I o...

The almond flavor enhances the blueberry flavor--amazing! I like about a tablespoon less corn starch. I have also made this recipe with lemonade instead of orange juice.

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, ...

This turned out perfectly! I doubled the recipe and served it after a dinner party over basic cheesecake. It is the perfect consistency and DELICIOUS! I used frozen wild blueberries. YUM! I...