Blueberry Sauce Recipe - Allrecipes.com
Blueberry Sauce Recipe
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Blueberry Sauce
See how to make a delicious blueberry sauce for breakfast and dessert. See more
  • READY IN 15 mins

Blueberry Sauce

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    5 mins
  • COOK

    10 mins
  • READY IN

    15 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 18, 2006

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 totally changed it was ALL BLUEBERRY! Flavors just needed to settle. Wonderful recipe!!!

 
Most Helpful Critical Review
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.

 
Dec 02, 2010

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. Wonderful sauce!

 
Apr 20, 2006

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. I have enough to feed an army right now but I will freeze and use next month for family reunion.

 
Mar 06, 2006

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 pancakes.

 
Jun 27, 2007

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 thaw with a funky texture!

 
Sep 05, 2005

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 only used half the cornstarch and water mixture because I like my sauces quite runny. In the end I got wonderful reviews for this sauce which I used with a lemon cheesecake...Yummy!!

 
Mar 29, 2006

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.

 

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Nutrition

  • Calories
  • 119 kcal
  • 6%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 0.5 g
  • < 1%
  • Sodium
  • 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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