Made with wild blueberries, this sauce adds a zing with lemon juice, orange juice, and lemon zest. Serve over waffles or pancakes.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the blueberries, orange juice, and lemon juice to a boil in a small saucepan over medium heat. Stir in the lemon zest and cinnamon; adjust heat to low setting.

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  • Whisk together the water and cornstarch until there are no lumps. Stir the cornstarch mixture and brown sugar into the blueberry mixture until thickened. Remove from heat and allow to rest for 10 minutes before using.

Nutrition Facts

23.4 calories; 0.2 g protein; 5.9 g carbohydrates; 0 mg cholesterol; 0.9 mg sodium. Full Nutrition

Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2011
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. Read More
(13)

Most helpful critical review

Rating: 3 stars
01/31/2011
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. Read More
(3)
59 Ratings
  • 5 star values: 43
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/11/2011
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. Read More
(13)
Rating: 5 stars
07/11/2011
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. Read More
(13)
Rating: 5 stars
07/27/2008
This was DELICIOUS! What a lovely topping for pancakes! I will be using this AGAIN & AGAIN! Read More
(11)
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Rating: 4 stars
07/09/2010
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! Read More
(11)
Rating: 5 stars
11/24/2010
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! Read More
(5)
Rating: 5 stars
07/05/2010
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. Read More
(4)
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Rating: 5 stars
07/05/2010
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! Read More
(4)
Rating: 4 stars
07/01/2011
Wonderful flavor but was alittle to runny in my opinion. Will make again to see maybe I did something different that made it runny. Read More
(4)
Rating: 5 stars
07/05/2010
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! Read More
(4)
Rating: 5 stars
07/12/2010
Wow this sauce was great! I used fresh blueberries light brown sugar and it turned out WONDERFUL! Thanks for the recipe! Read More
(3)
Rating: 3 stars
01/31/2011
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. Read More
(3)