Reviewed: Aug. 11, 2012

Oh my goodness, this was delicious! I just made it and tried it warm over vanilla ice cream and it was amazing. I'm going to save the rest for tomorrow to serve over a fruit tart since we are having company for dinner. Thank you for sharing such a wonderful recipe.

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Reviewer:

hbowers

Reviewed: Aug. 8, 2012

I am canning this recipe to see how it hold up. Will let you know in a few weeks :)

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3 users found this review helpful

Reviewer:

A & R's Mommy

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Reviewed: Aug. 7, 2012

Excellent. We served this over angel food cakes and another night over vanilla ice cream. It is better if you make it ahead and let it sit.

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Reggie Ann

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Reviewed: Aug. 7, 2012

What a great way to make use of blueberries. This recipe was followed exactly and great served over ice cream, waffles, pancakes, or a cheesecake. I've even ventured to eat it solo. Anyone else have any other serving suggestions ?

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Reviewer:

Angel W.

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Farmingdale, New York, USA

Reviewed: Aug. 5, 2012

So good. Didn't have enough OJ so used what i had (oj, berry juice and apple sauce). Sub'd almond for vanilla extract. Also, added juice of one fresh lemon. Quadrupled the recipe and using filling for tarts, spread and pie! Really yummy!

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Reviewer:

Cooking Level: Intermediate

Living In: Coquitlam, British Columbia, Canada

Reviewed: Aug. 5, 2012

I made this sauce the day before I made pancakes. As I heated up this syrup, it was so thick. 3TBLS of corn starch is way too much. I had to keep adding water to get the right consistency I wanted. The taste is very good! My family enjoyed having blueberry syrup on their pancakes! This recipe is a keeper!

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Cheryl's Cooking Now!

Cooking Level: Intermediate

Home Town: Pittsboro, North Carolina, USA

Reviewed: Jul. 31, 2012

Excellent as written!

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Reviewer:

DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

Reviewed: Jul. 29, 2012

Great sauce. Very thick and delicious. I served it right away, though I read other reviews that said not to, but I didn't have time to wait. Oddly enough it tasted like cherries to me, my kids thought so too. But, it was still delicious and I made the recipe just as it stated. I did use fresh picked Maine wild blueberries (a perk living in Maine!) so that may have affected the flavor since they have a different flavor than other types of blueberries. Overall I was satisfied and will make this again.

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Reviewer:

MaineMamaOf4

Cooking Level: Expert

Living In: Brewer, Maine, USA

Reviewed: Jul. 28, 2012

Absolutely delicious! I needed something to top my cheesecake, but didn't want something super strong or tart, and this was perfect! Needless to say, the cheesecake was an immediate hit!

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Reviewer:

tayuechick

Reviewed: Jul. 26, 2012

Wonderful recipe! I substituted Pomegranate juice for the OJ since that was what I had on hand and it is just amazing. I tripled the recipe and had a yield of 5 pint jars that I processed in a water bath for 10 min.

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