Blueberry Sauce

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!!!

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!

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.

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.

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!

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.

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!!

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.

This turned out perfectly! I doubled the recipe and served it after a dinner party over basic cheesecake. It is the perfect consistency and DELICIOUS! I used frozen wild blueberries. YUM! I'm glad I doubled the recipe so we have some for pancakes! Thank you!

This sauce is outstanding! It tasted wonderful on my pancakes, rich and sweet. really liked how thick it was. This seems like it would be great on cheesecake and I'm going to try that tomorrow with the cheesecake I just made. MMMMMMM!

This is good, but next time I will use less orange juice. I could taste it more than I prefer. I only used 2 tablespoons cornstartch and skipped out on the almond extract/cinnamon. Great consistency.

Nice easy sauce. I was concerned about the overall sweetness level, so based on reviews and my own thoughts I reduced the OJ to 1/2 C and the sugar to 1/4 C. Finally, I reduced the cornstarch to just 2 Tbsp. The result was not too sweet, not too tart, not too thin, not too thick. The cinnamon at the end was a nice touch. A keeper!

I let this sit for 2 days and the flavore was still very orange. I wouldn't make this again.

This stuff is amazing. I put it over cream puffs and we can't stop eating it!! I must never be without it again.

This recipe is "LICK THE PLATE CLEAN!" I made it just as is so I could do an honest review (I hate it when people change the recipe totally, then review it) Love it, Love it. At the end of cooking and letting it set about 10 minutes to let flavors blend, I LOVE blueberries so I cheated & add an extra 2 cups, just to give each serving more berries each....(I used frozen berries)

Excellent! My guest and family thought this tasted outstanding. Served it over pancakes. They all could taste the OJ but it complimented the blueberries wonderfully. I have extra that I will put on cheesecake squares.

I prepared this for my son's 16th birthday to top a cheesecake. Everybody absolutely loved it! I personally do not care for blueberries but I couldn't resist the smell, I had to try it. Wonderful flavor! Yes, I prepared it two days in advance as was suggested. Delicious!!! I will never purchase another "can" of blueberry pie filling!

Awesome recipe!!! I didn't have OJ so I use Berry juicy juice (its what I had). I also added a few more blueberries and made it a point to smash about half (But that's a matter of personal preference!). Didn't need the water or cornstarch. This also froze WONDERFULLY! Just as delicious after freezing!

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

Great recipe-I changed a few things though-used apple juice instead of orange (some reviews said the orange was too strong but the apple was perfect) and I only used about 1 1/2 T of cornstarch (i wanted it to be a little runny) and I omitted the cinnamon and almond afraid it would take away the fresh blueberry flavor. My husband said this was better than IHOP!

Perfect. Better than others i've cooked in the past. Can't wait to try again tomorrow after it's married all the ingredients as other reviewers noted. Used with Easy Whipped Cream from this site and crepes that I got from another recipe blog. TFS

Fabulous!!!!! Made it to top french toast. This would be wonderful over cheesecake, pancakes, mixed with oatmeal, on top of ice cream. So many uses! I didn't have OJ so I used cranberry juice, otherwise made it as instructed (halved recipe). It is perfect. Thank you!!!

I doubled the recipe to have enough sauce for a cheesecake and have some left over for pancakes. It turned out wonderful. My husband wanted some for ice cream topping, my daughter just wanted to eat it warm. It is simple and quick to make. I used frozen blueberries, and skipped the almond extract and cinnamon. Definitely a keeper...

I didn't have any blueberries so I substituted them with a frozen triple berry blend of blueberries, blackberries and raspberries...YUMMY!

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!

This is one recipe I anticipated using this year since trying it last year. I could hardly wait for blueberry season to come again! So, so good! It is more like a topping over dessert rather than a topping for pancakes but for a treat it's yummy. It kept well several days in an air-tight container in the fridge. I would bet it freezes well also and I will have to try that.

******I just wanted to add an update to my original post. I'm still in love with this recipe, but now I have even more reason to be so. I have discovered what a wonderful jam topping this makes! I love it on my morning wheat toast & also agree with lau57 that it's a wonderful topping for What a Dish's whole grain waffles that I often make. I did only use 2 T of cornstarch the second time making this (I like this consistency much better) and decreased the sugar to 1/2 cup. I didn't notice any difference in the taste so why not save a few calories here and there?****** The flavor of this sauce is out of this world. I didn't change a thing. However, I was looking for more of a syrup texture so the next time I will probably decrease the cornstarch to 2 tablespoons. Thanks ISYBEL for a scrumptious recipe!

Delicious! I followed the recipe exactly and it was perfect. If anyone doesn't like this then they're probably too used to the grossly preserved, artificial blueberry sauce. This is healthier and fresh!

awesome sauce!! I even made it with half the sugar and half splenda- soooo good:)

This is great. I make it with all kinds of different fruit. We had it this morning for breakfast. I made it with frozen strawberry, peach, mango, pinapple mix. Awesome!

I used Cranberry/Pomegranate juice instead of orange and doubled the cinnamon for a more holiday-themed flavor, and to cut the sweetness a bit (I was pairing it with a pound cake). It worked out great. Overall this is a great recipe, I highly recommend it.

The recipe is so fast and easy. I use frozen blueberries and ease up on the OJ and don't add the almond extract or cinnamon ... I'm a blueberry purist.:) It is perfect on waffles and if there are leftovers, it is wonderful over ice cream. yum!

I feel there is too much cornstarch for this recipe, and the amount of liquid needs to be adjusted. It was extremely thick and coagulated upon cooling. I had to thin it out with water and then it was just nasty. I was disappointed. If you make it, I would suggest ONE tablespoon of cornstarch, more berries, and 1 cup liquid IN TOTAL.

Delicious!

I made this a day ahead and it was fabulous!! I couldn't get enough of it on my pancakes! I wanted to cut down on the sugar content a little, so I only used 1/2 C orange juice and 1/2 C sugar...still wonderful:)

Orange taste one week later. The orange test is over powering the blueberry taste. Nobody had this experience??????????

This recipe is absolutely WONDERFUL!!! I used this recipe for a Mardi Gras pancake brunch we held at our church. I have never had so many compliments, and it was so easy to make. I followed the recipe exactly. For those of you who have commented on too much orange juice taste, I do not know what kind you used, but I used Minute Made frozen concentrate pulp free (follow directions on can) and it worked great. Thank you for this wonderful recipe, I doubt I will ever use pancake syrup again. If I could give this 10 stars, I would!!!

This was the very first time for me to make fruit sauce and it turned out so good! I chose this recipe because those ingredients looked very patissier-like :) I gave this sauce to my friend for her birthday with "Chantal's NY Cheesecake" in this site. She said it was like served at a cafe! What a nice compliment!

Love this sauce! It was quick, easy with all on hand ingredients, but with a slightly more adult flavor that I do believe kids will like too. I will keep this recipe handy for next years fresh picked blueberries!

I made this for cheesecake. It's a beautiful color, nice and thick, easy to make, impressive! I used cheap almond extract though, and you can tell. It would be way better with high quality almond.

Very yummy! I found that this tastes best if made a day or two in advance so that the flavors can meld. I followed the recipe exactly - the only note I would have to add is that I used bottled Tropicana orange juice, which I usually drink for breakfast. There was some confusion as to whether this was supposed to be the juice from a fresh orange or bottled, because the bottled is much sweeter. I made it with the bottled, and while it was sweet, liked the flavor exactly as it was. Will make again!

Wow! This recipe was not only easy but delicious!!!!! I made this for my husband for Father's Day and our entire family loved, loved, loved it.

I, seriously, could have climbed in the bowl of this stuff. I used splenda and it was AHmazing.

I made this for the topping over pancakes but I felt that the almond essence was overpowering. I would reduce the amount or better yet leave it out all together. Also the amount of cornstarch was way too much.The "sauce" came out gloppy-like. I re-made this sauce my way and it came out perfect.I used 3 cups blueberries, 1/3 cup orange juice, 1/2 cup sugar and 4 tsp cornstarch

very good. Used apple juice since I didn't have any OJ on hand. I'll cut back on the almond extract next time or use vanilla.

Let me start by saying that I DO NOT LIKE BLUEBERRIES! This sauce is not only incredibly quick & easy but it UNBLIEVABLY GOOD! I've been sneaking spoonfuls & dipping pieces of homemade shortcake in it all morning. This will def be a repeat, ugh, soooooo good!!!

Easy to make and can be modified to fit your taste. I added pineapple juice instead of orange juice and it still tasted great.

This looks good and I'd like to try it. Can anyone tell me how long it keeps??? How do you store it??? Thanks!

Very good flavor, it is very thick but the directions say to add water to thin down to desired consistency. I agree it is more of a pie filling, but we have enjoyed it on waffles and ice cream. Will try another recipe for more of a syrup consistency. Recommend to make ahead of time for flavors to meld together.

Delicious and EASY. I made changes...had tons of fresh blueberries so used about 6 cups, no orange juice but did have 1 orange so used the zest from the entire orange in a cup and a half of water, only used 1/2 sugar...which was plenty...and added vanilla instead of almond, as I didn't have it. Cooked all together about 30 minutes, just let it simmer for awhile. DELICIOUS!!!!! PERFECT!!! Served it over pancakes and so glad I have more left for ice cream tonight. EASY!!! YUMMY!!!

We liked this, gave low rating because didn't follow recipe exactly. Had peach/mango juice on hand, so used that. Forgot to add sugar, added 2 tsp afterward. Was pretty thick, added another 1/4 c. of water. Also used on waffles with a little syrup and was fabulous!

This is the second Blueberry Sauce I've tried off this website and it is far superior to the other. I actually used frozen mixed berries, because I had them on hand, left out the almond extract and used a Peach Mango juice instead of OJ. Delicious! Thank you for the new recipe.

I make this constantly. I substitute apple juice for orange juice. Then the citrus flavor isn't over powering if you want to serve it right away. I rarely add the almond, and lately haven't even added the cinnamon, as it tastes good with just the blue berry flavoring. super yum!

D*E*L*I*C*I*O*U*S* used it for topping on my cheesecake, next Im thinking pancakes!

I found it very difficult to locate a decent blueberry syrup/sauce recipe. I was relieved when I found this one. It is excellent with blueberry waffles. I am glad I canned 18 jars of it!

i gave it a 3 it was good but its not what i was going for!

Incredible! It tastes like a good restuarant qualitity compote or better. I could forsee using this for a cheesecake topping as well.

I made this to serve over Five Ingredient Ice Cream, and it was so good. So easy to make, and it was a hit for dessert.

Wonderful, warm sauce! Not too sweet and not too tart. Tasted great with pancakes. Can't figure out what to do with the rest of it...makes a lot! Very good recipe and super-easy.

I followed this recipe substituting Spenda for the sugar. It was fantastic! Spoon some over a scoop of low fat ricotta cheese for a low calorie and healthy dessert. It was just was this dieter needed for a sweet treat!

Amazing recipe! This went great on pancakes this morning for breakfast! I used almond extract the first time I made this and it was good, but I prefer vanilla extract so that's how I make it now. Best blueberry sauce I've tasted - this never lasts long at our house. Whatever doesn't get eaten with pancakes or waffles is used in yogurt parfaits... delicious!

This was delicious! I used fresh black raspberries, as that is what I had on hand. The subtle taste of orange juice complemented the berries perfectly! However, I think I will decrease the sugar a little bit next time. I look forward to making this with all types of berries.

OMG! This was the best topping for a yellow cake I made from scratch. Our company raved over it. I didn't have OJ so I used 1 squeezed orange with the pulp and 1/2 squeezed lemon. That equaled approx 1/2 cup so I added an extra 1/2 cup water. The sauce would be great over pancakes too. This recipe is definitely a keeper!

I LOVE when I can make a recipe as written and it comes out PERFECT! I followed this recipe exactly - didn't change a thing - and it was absolutely delicious! and beautiful! and quick! It turned the Heavenly Angel Food Cake with Fluffy White Frosting (from this site & Taste of Home) I made for my Uncle's Birthday into something EXTRAORDINARY. Thank you!

Love this! I took the advice of others and let it sit for a good hour. I added a little bit more almond extract cause I love it a lot lol. It tasted wonderful and was a huge hit with the family. Served it with hot waffles.

Great recipe. I used blackberries, because that is what I had on hand. Also substituted splenda for the white sugar. I used fresh squeezed orange juice, and my recommendation is that if you do, stick with the original amount. I took the advice of others and decreased the amount to 1/2 cup of OJ, but ended up adding the other 1/2 at the end. At first the mixture seemed to thick, but this is remedied by adding a little more water for desired consistency (also helped that I added the fresh squeezed oj). I love the almond extract, gives an additional dimension.

We did not care for this... The orange was too overpowering for our preference.

Oh wow. I made cream cheese stuffed french toast as a father's day breakfast surprise for my husband, and decided that blueberries would go perfectly with it. I followed the directions exactly, but used only 2 tbls. cornstarch, as I wanted a thinner sauce. Because I read the reviews beforehand, I decided to make it the day before, and reheat to serve. I tasted it before placing it in the fridge, and could taste the OJ, but I didn't think it was a bad thing. In the morning I tasted it again, and it was all blueberry. I liked it both ways, though, and I think it just depends on what you are looking for. Either way, this was a delicious way to start the day!

I rated 4 stars since I modified. I scaled in half with the exception of the water. I used the juice I got from one orange which ended up being a little less than 1/2 cup based on other reviewers mentioning the overpowering orange flavor. With these mods it was fantastic served over Oatmeal Pancakes II from this site.

I substituted blackberries & left out the almond and cinnamon. My boyfriend loved it on waffles!

Very tasty and easy to make. Was getting tired of strawberry shortcake, and decide to use this sauce to make blueberry shortcake. Had some extra sauce, so also used it as a topping for vanilla ice cream. Next time, I'd like to try it on pancakes as some of the other viewers suggested. Could be used with almost anything!

YUM! Excellent over a New York Cheesecake, waffles, ice cream, etc. YUM. YUM. YUM!

I made this sauce for cheesecake this weekend. It was delicious. I didn't have any orange juice...actually I only had about 1/2 C of apple juice in the house, so I used that and subbed water for the rest of the juice. I used less cornstarch (2 tsp) because I didn't want it to be too thick. I didn't make any other changes - I think you'd be missing a level of this sauce if you omit the cinnamon or almond extract. I received several compliments and it was heaven over the cheese cake!

I used mixed frozen berries, and it turned out pretty good. A little sour to our taste, but this might just be the berry cobination used. The reason why its a four star instead of five, is because it is not amazing for all that work and number of ingredients. It could have been way simpler with less ingredients, with very similar results. i served it over chantal's new york cheesecake from this site. Very pretty. Good sauce. thanks!

The water is not necessary in this recipe, it only dilutes, just mix the cornstarch with a little of the orange juice and I would use a little less orange juice next time, thinking replace the sugar with just a 1/4 cup of honey.

This was good, but I thought the almond extract flavor was too pronounced; next time I'll omit it. Served with Cheese Blintzes recipe from this site.

Very good! I serve it on whole grain waffles.

I word, WOW! I made this for my mother for mother's day, and she loved it!! She wanted a bit sweeter, but she didn't complain. I took the advice of everyone and made it 2 days prior to Mother's Day. My mother gobbled it all up, so I had to make a second batch for dessert tonight. Thanks for this amazing recipe!!!

Awesome sauce. I used a combination of 3 types of frozen berries: blueberries, raspberries and blackberries. I made it ahead of time and then reheated just before serving.

YUM! I changed a lot, maybe I need to make my own recipe and post it on here. Family loved this! Thanks for the idea!

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.

This was really good! It was my friend's birthday and she loves blueberries so I made an angel food cake and poured this on top with some powdered sugar! Amazing! I will be making this again.

I made this to put on top of Deluxe Waffles here on AR. Loved it!!

To me there were too much orange juice and starch. I will try again but with less juice and starch. I also wasn't a big fan of almond extract... Sorry.

This recipe is fantastic! I read the other reviews and did make a few changes. I used 1/2 cup OJ and the rest water to perserve the taste of the fresh blueberries. I did not add the almond extract. This sauce was very yummy! I could mostly taste blueberry with just a subtle hint of citrus! thank you for a fabulous recipe! I can't wait to make belgian waffles and put this on top!

Perfect-don't change a thing!

This is my favorite blueberry sauce. Perfect on pancakes, mixed in yogurt and just by itself ;) I use a little less corn starch than called for, about 2 tbsp because I like the sauce to be slightly runny. I LOVE the almond extract, a strange ingredient but adds such a wonderful dimension!

I thought this was good. However, my husband who is a blueberry lover did not care for this. It did have a strong oj taste that was gone by the next day, so you definately need to make it a day in advance. I had it over a lemon loaf cake and it was good. Easy and quick to make. Thanks

This was easy:) My first attempt at a fruit sauce. I had leftover defrosted mixed berries in the fridge and used them instead of blueberries but did everything else the same. My family loved this on waffles!

If/when I make this again, I may actually cut the amount of orange juice used and try this with some blueberry juice. It wasn't bad though but very sweet and too orangey for my taste.

omitt the cinnamon

Great recipe. I have about 16 quart sized ziplocs of frozen blueberries to use up and this worked great. I canned most of the sauce I made to give as gifts. There is still a good bit leftover though. Just used some on homemade buttermilk pancakes and my daughter loved them! Thanks so much.

Made with frozen raspberries. Oh, yum!!

Very good sauce. I used 1 bag of frozen mixed berries in place of the blueberries because that was all I had on hand. I made this to go with a stuffed French toast recipe I found on this site. They were great together. The sauce tasted even better the next day.

Excellent sauce! did not deviate from recipe no tweeking needed for me; thanks for the recipe.

this was a delicious sauce. my whole family enjoyed it.

This recipe was so yummy! I used a 12 oz bag of frozen blueberries and a little less oj required. I estimated on each ingredient but used all ingredients in the recipe. Thank you this will now be a staple in my home.

This sauce turned out quite well. It has good flavor and the consistency is just right; I didn't have to add any extra water at all. My only complaint is that it was a little too tangy for my taste. I like tangy fruit in my pies and cobblers, but I was using this on waffles and would have preferred a little less tartness. It certainly wasn't bad--just a personal preference. Also, next time I might lighten up on the almond extract. But if you make this exactly as the recipe says, I don't think you'll be disappointed.

This was made by my sister in law to put over cheesecake. It was sooooooo good, not overly sweet. Thank you for a fantastic recipe.