*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.
I tried this recipe because I was out of OJ for traditional blueberry sauce. I did add a teaspoon of orange extract with the water. The sauce ended up very thin so I added in two teaspoons of corn starch. This thickened it up nicely. Sprinkled some nutmeg on and it was ready to go. So good that I will use this as my go to blueberry sauce recipe.
I cut the water back by a teaspoon and added in a teaspoon of pure vanilla extract. My sauce was a little runny next time I would cut the water back a little for a thicker sauce. I made this to go over a copycat recipe of Denny's french toast--the kids are still talking about it.
This is a good base recipe to help you figure out what you like. I find that this recipe is too sweet with not enough blueberries; I also find that it is a bit thin. Below is how I I have changed it to make it less sweet and thicker. With the addition of mixing the water and corn starch first the directions are still the same. 1/2c water 1/2 T corn starch 1/4 c packed brown sugar 1c frozen blueberries 1t vanilla extract 1t almod extract
Soo yummy. I poured it over waffles for my family and every last plate was licked clean. It was very sweet which was NOT a problem for me. Others might want to add a pinch of salt to counteract the sweetness.
I read the reviews about it being too thin, so I made some changes as I wanted a syrup-y consistency for on top of our breakfast pancakes. I kept the1/2 c. water, 1/2 c. sugar for a simple syrup. I added 2.5 c. fresh blueberries and 1 T. cornstarch and let it simmer for at least 15 minutes while making the pancakes to boil it down and get it to the consistency I was looking for. Doing it this way, I would rate it 5 stars, but I averaged between the original recipe, which would be 3 stars and this version.
Quite good and super simple. I was looking for a recipe that didn't have OJ or zest because I didn't have any around, but this was delicious. I thought I was going to have to strain it, but it it didn't need it - the skins were totally unnoticeable. Only used 1 tablespoon of sugar and it was already really sweet. I'll probably use half a tablespoon next time and add to taste. I can see a little bit of vanilla and cinnamon being nice but this is simple, true and delicious.