Skip to main content New this month
Get the Allrecipes magazine

Warm Blueberry Sauce

Rated as 4.27 out of 5 Stars

"Warm blueberry sauce with hints of cinnamon and almond. Fresh or frozen blueberries work equally well."
Added to shopping list. Go to shopping list.

Ingredients

15 m servings 47 cals
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and SPLENDA(R) Granulated Sweetener. 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.

Footnotes

  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1/3 cup sauce

Nutrition Facts


Per Serving: 47 calories; 0.2 g fat; 11.2 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 1 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 15
  1. 15 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This is a yummy basic sauce, and easily adaptable for other kinds of fruit. I've made strawberry and peach versions as well as the blueberry. I don't like Splenda, so I just used about 1/2 c. of...

Most helpful critical review

Nice recipe, but when i made it it turned out to be blueberry jelly. At least its good for bread!

Most helpful
Most positive
Least positive
Newest

This is a yummy basic sauce, and easily adaptable for other kinds of fruit. I've made strawberry and peach versions as well as the blueberry. I don't like Splenda, so I just used about 1/2 c. of...

I didn't need the extra water, I just wisked the cornstarch into the orange juice and the almond extract. I only used a tablespoon and a half of the cornstarch because I read through the reviews...

Easy to make and very tasty. Good alternative to syrup for diabetics.

Absolutely Spectacular! I was looking for an alternative to store bought Blueberry Syrup which contains HFCS as the first ingredient and this was perfect! Family loved it over homemade whole whe...

Excellent on top of pancakes and waffles and it's a perfect substitute for blueberry syrup!

A GREAT recipe---with a few tweaks. First, 3/4 c Splenda is alot for my liking, and I like sweet things. I think I'd take it down to 2/3 or 1/2 c., and add more as needed during cooking. Secon...

Nice recipe, but when i made it it turned out to be blueberry jelly. At least its good for bread!

Way too much cornstarch. Instantly thickened it to a goopy consistency; nothing like in the photo.

I made this recipe and served it with a slice of pound cake I made. In the recipe I used 1/4 cup Gallo Twin Valley Chardonnay along with the juice & water and let me tell you it was delicious. I...