Reviews for Blueberry Sauce
I adore this recipe, and have made it many times with many variations. Most recently, I tweaked it to what I called a "Six-Berry Sauce" to celebrate my sixth anniversary at my office, and served it there over vanilla ice cream. I quadrupled the recipe (so take that into account if you try any of my variations), but used about three cups fresh blueberries, three cups fresh cut-up strawberries, a cup of halved fresh blackberries, and a cup of halved fresh raspberries. Then instead of four cups of orange juice, I used three cups orange juice and one cup of a bottled juice that mixed acai berry and goji berry. Then I followed the recipe as is, but added in roughly a half teaspoon of ground nutmet and about a quarter-teaspoon ground cardamom. I like my spices. The resulting sauce was AMAZING! I really encourage people to play with their own variations to find the recipe that works best for them and their own personal tastes!
Followed recipe and enjoyed this sauce on cheesecake.
Fantastic! I looked this recipe up to use up frozen blueberries and I'm so glad I did. I cut the sugar by maybe two tablespoons. Because I have an almond allergy I used vanilla extract. The thickness is perfect for spooning onto pancakes and such and I'm going to buy vanilla ice cream soon to try it on. Super yum!
No blueberries, so I used organic red raspberries! WOW! Delicious! We had this sauce over vanilla icecream with whip cream... mouth watering! I made a batch of Waffle House Waffles, it sits in the fridge overnight, and that will be breakfast tomorrow morning! I've never had a better sauce that's quick and easy, and outstanding outcome! Thank you!
Yum! Easy to make. Great way to use the abundance of blueberries when in season.
Very good as syrup. I made a few changes also I used peach nectar in place of the OJ, vanilla in place of the almond extract and decreased the cornstarch to 2 and 1/2 Tbs. It was great on waffles.
easy and delicious. I used blueberries, blackberries and strawberries...more fruit, less sugar.
Absolutely loved it. I made this for a desert...served warm over top mini angel food cakes. Everyone raved about it, thanks!
I tried this recipe because of the overall reviews. I prefer the taste of "blueberry" in a sauce. I made it specific to the directions. The orange juice, almond, and cinnamon overpower and mask the blueberry taste. I will keep looking for a true blueberry sauce.
slightly less orange juice
too much cornstarch. I even tried it a couple days later and didn't care for it. I will stick with water sugar and blueberries.
This blueberry sauce is absolutely delicious! I can't wait to taste it tomorrow on homemade waffles! Its mouthwatering!
This was delicious and easy to make. It was wonderful on cheesecake and even better over pancakes the next morning.
My blueberry sauce was SO good. I left out the cinnamon, per presonal preference, and blended it after it was done cooking. I thought it was fantastic right off of the stove, and even better the next day. I love the use of orange juice. I used this on pancakes, over ice cream, on angel food cake. YUM!
Made this without the almond extract and cinnamon. Only added a maybe a 1/4 Cup of sudar. Turned out great and it was very simple. Used it on a cheesecake I made.
FANTASTIC! I had some on my waffles and it was so great I'm making a cheesecake later this week just so I have something to eat the leftovers with! Like other reviewers have mentioned, the blueberry taste gets more apparent after letting the sauce sit for a while.
Used frozen mixed berries instead of just blueberries - It came out fantastic!
Good but the orange juice was a bit overpowering.
This is great! I do have one compliant though, and its mostly my fault. I added a bit too much of almond extract and it was pretty pronounced in the sauce. But anyway, I served this with some pancakes and it was delicious! I doubt I will ever use syrup again. :)
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!
I made half recipe (only two of us). I didn't have OJ so I used 1/2 tsp of Orange extract with 1/2C water. Used berries I froze when they were on sale. Only 2 tblsp sugar. Didn't have almond extract but will use next time. 1 T cornstarch mixed with 1 T of water was all I needed. I didnt want it too thick; more of a syrup for waffles and I did mash up the berries while cooking. I agree with others re: much better giving flavors time to meld together and I could only taste faint hint of orange which I liked. I think this is very good but it would have been way too sweet with sugar amount listed. I would add that in increments until you reach sweetness level you prefer. I may try with no sugar at all and see how that turns out.
They ran out of fresh cranberries at the store, but fresh blueberries were on sale. I bought them then found this recipe. My intention was to use them as filling for corn muffins. This sauce turned out excellent for the corn muffins and as a topping on pancakes! I didn't have cornstarch on hand so I used a roux of flour and coldwater instead. I also didn't have almond extract so I left it out. Unlike the others, I didn't taste the orange juice in the mix which was perfect for me. I will definitely make this recipe again!
Very nice sauce. My husband was looking for something to liven up his vanilla ice cream so he made this. I checked the reviews and made the changes that Biankat recommended. The sauce turned out great and hubby thinks he's a star!
To me the almond extract was overbearing! And I love almond extract but it has its place. I would consider making again w/o this addition. I did 'save' this sauce by adding it to Rhubarb Berry Jam (this site) in lui of the blueberry pie filling.
Absolutely delicious- I am not generally a big fan of blueberries but had some fresh ones to use up. This is a recipe I will be CRAVING and will make over & over again! MMMMM delish! Only difference I did was to substitute 2 T. lemon juice for the 1 c. orange juice. I didn't have OJ and didn't add any additional water to make up for it as I wanted a thicker sauce (and you can always add water later to thin, right?). It came out stunning and I tasted it while it was still hot - perhaps the need for flavors to mingle was only an issue with the OJ because using lemon juice I would've rated this recipe a 9 if I could have! Better than sauces I've had in restaurants!!! My 4 yr. old son, who won't eat blueberries, LOVED scraping the kettle with a spoon to get every last drip of this sauce!
This is an awesome recipe! I used stevia in the raw instead of sugar, added a few more blueberries and used fresh squeezed orange juice. I've been looking for a good recipe for healthy blueberry sauce and this is it! I poured it over my fat free blueberry orange cake and some frozen yogurt, talk about healthy and delicious!
DELISH! I made this for a brunch featuring blueberry and banana pancakes and it was a total hit. I changed the recipe around: used flour instead of cornstarch and only used half of what it called for. I also didn't have almond extract. I just let it simmer for 30 minutes so that it thickened up on its own and it came out perfect. I will DEFINITELY use this recipe again!
I love this sauce on pancakes. It is better than homemade strawberry sauce.
This is terrific! So easy and the orange juice adds to the flavor and doesn't seem to compete. Thanks for a great recipe!
Loved it! I just added 2/3 c of sugar, omitted 1/4 c of water, and instead of almond extract I did vanilla. Turned out even better.
This was good, but it was a little too orange-y. I saw from other reviews that it gets better if you let it sit overnight, but I wanted this tonight to go with Good Old Fashioned Pancakes (from this site)...yep, breakfast for dinner! This was still quite yummy despite the slightly overpowering orange flavor. I did use fresh blueberries. Thanks for the yummy recipe!
this is very good. I made only half of the recipe and found it to be very thick. I needed to add water right after adding the cornstarch and the next morning. I did use vanilla extract instead of vanilla and cut back a bit on the sugar for a personal preference. Will make again soon!
YUMMY!!! Great recipe!
had 1c blueberry, 1/4c raspberry jelly, little almond flavoring, 1T cornstarch, 1/4c water, 1/4c sugar. used hand blender to mix, bring to boil.
I have made this many times and it is wonderful! Several times I substituted a berry mix for the blueberries and that is good too, but my favorite is with the blueberries. I serve this over whole grain waffles (recipe on this site) or fluffy pancakes (also on this site). I make the sauce the day before so the flavors blend. You will not even taste the orange juice. I get rave reviews whenever I serve it.
This is the best. Husband approved the 5 stars.
I was looking for a great recipe for a blueberry sauce to put over cheesecake and I gave this a try. I actually had to make a second batch though, because the first batch had to be thrown out. When I first followed the recipe to the letter, the sauce turned out way too thick! This is because of the amount of cornstarch it calls for...3 TB is way too much for a sauce consistency! Maybe it would work better for a pie filling, but not a sauce! So, in the second batch, I decided to take it 1 TB of cornstarch (and 1 TB of cold water) at a time. And 1 TB was all it took! The flavor of the sauce is really amazing! I never had any problems with the flavor. The flavor of the sauce is amazing, especially the next day! But, it was the change to the amount of cornstarch used that made this recipe perfect for me!
Loved it. I didn't have any OJ so I used pineapple juice, and it turned out great.
Terrific Blueberry Sauce! This would be wonderful on just about any dessert or breakfast item. Thanks for a great recipe.
Delicious! Only change I made was vanilla extract instead of almond and it was fabulous! Served on top of angel food cake for dessert! Yummy!
This sauce was perfect! I did alter it a bit with some substitutions. I didn't have orange juice but did have lime juice so I used 1 cup of that instead. I also used vanilla instead of almond extract. I thought the sour lime juice blended perfectly with the tartness of the blueberries and the added vanilla took the edge off from being too tart. I am excited to try this again with other juices! Pomegranate, raspberry, grape...the possibilities are endless!
I took this to an ice cream party and all my friends loved it, especially the cinnamon. Great Syrup!
I followed this recipe exacly and loved it. Will definately make this one again.
This is great. I took the advice of others and let it sit for a day, and I added a few more fresh blueberries than the recipe called for. I used it on French Toast, but could use for just about anything, including ice cream, pound cake etc. This is a keeper
I took into consideration the other reviews that said to leave the sauce for a few hours to let the flavors settle.I made it the night before and served it at room temperature the following morning with waffles and whipped cream. This sauce was absolutely amazing! I did not make any modifications. Love. Love. Love. Will definitely use again.
Oh My Goodness! This was amazing! We had it on top of waffles! Definatley a keeper! Thanks so much!
Outstanding sauce for pancakes or french toast. Very smooth, very easy, very impressive! Lots of raves! My son actually ate the leftovers for dessert after dinner! Wonderful...a keeper!
This was good. Not sure about the almond extract though. It just didn't taste right. Served over "good old fashioned pancakes" from this site. Will make again but leave out the almond extract.
I didn't want to go to the store so I used fresh Blackberries, Cherry Limeaid in place of OJ and Maraschino Cherries in place or Almond Extract. It still turned out Wonderful!
Easy and delicious.
I really liked this sauce with modifications, but also really wish I had made it exactly as the recipe states. If I ever need a blueberry sauce again, I will try to follow the directions more exactly. As it was, I didn't use the full amount of cornstarch, but would have liked to have had a thicker sauce. I didn't have any orange juice so I used the juice of one lemon. I cut the sugar to 1/2 cup, but surprise! would have liked it a bit sweeter. Finally, I didn't have almond extract so I omitted it. In short, I liked the sauce with all those substitutions, and think I would love it if I followed the recipe. :)
Made this to go with waffles for my family. I followed the recipe exactly and it turned out great! Will make again, I think it would be great on ice cream.
Great on Pancakes or French toast
Awesome! also, if you don't have OJ, you can use white grape juice or apple juice. Watch out though- blueberries leave a stain.
This is a great recipe!! I did not add the 1/4 cup water to the berries, just used the oj and the water that was mixed with the cornstarch. Also used "sugar lite" in the same proportion as the sugar. Used berries that I had picked and frozen this last summer. Turned out wonderful. Ate it on cheesecake and refrigerated the leftovers.
Okay I think this would actually be a 5 star rating without the almond extract. Apparently it is something that makes you either love it or hate it. I REALLY thought I would love the almond extract, as I love almond flavouring...but I'd tasted the sauce before I'd added it, then put some in (and less than 1/2 tsp even) and expected it was going to be even better...but it just tasted weird! I added some more orange juice as I'd only used half the amount anyways and that helped to offest the almond a bit...but next time I'd leave it out. I was really disappointed, especially as it had tasted so good before I added it! I think this sauce would be great with peaches, raspberries, etc... and will definitely make it again sans almond flavouring.
Made one minor change to the recipe after reading that many users found the orange juice a little overwhelming. I cut back the orange juice to 3/4C and increased the water added in the beginning to 1/2C. The sauce tasted great!
This was simple to make and tasted great! It was a wonderful treat for my family today!
Excellent recipe. Made to pour over whole grain waffles (recipe also from this site) and it was to die for!!
Sooo yummy! That is all. :)
Made this for cheesecake topping. Texture was a bit different after cooling in fridge but everyone thought it tasted delicious. Next time I'll add more blueberries though.
I used huckleberries instead of blueberries. This sauce was wonderful served over vanilla bean ice cream. Our guests raved about it. Thanks for a great recipe!
Wow, was this good! I used only 1/2 cup sugar (3/4 cup sounded like a lot!), and would make that same change again - it was plenty sweet. Everything else was perfect as written! Thanks for the recipe!
Superb! As some other reviewers stated - I think it's better the next day. I could taste the blueberry flavour more and all around the flavour had more depth. When I made this it was off season for blueberries, so I used frozen and it still tasted very fresh (I think the citrus helps). I love this recipe because it can be made the day (or two) before with no problem. I've recently used this for cheesecake and it was great. Thanks for such a wonderful recipe!
I followed this recipe and used it on my home made cheese cake.. Fablous!!
I liked it but might try other recipes.
This was sooo easy and yummy! I served it over angel food cake with whipped topping. Such a light and yummy summer dessert! I used frozen blueberries and it came out great. My daughter and I thought it would be great on top of toast, so we'll be making this again!
My first attempt at a fruit sauce and WOW! It was tempting to eat the whole bowl!
This was wonderful!
This was so easy to make. I did take the suugestion of only using 1/2 almond extract (especially since I only had imitation extract on hand). Plan to serve over the Chantel Cheese Cake for Easter dinner. (which by the way turned out great - no cracks, followed some of the other review suggestions).
A wonderful sauce, with the juice adding a bit of citrus zing and more depth of flavor. Confession: I have not made it with blueberries yet. In the interests of economy, I used strawberries and peaches.
Dissappointing. I thought it would turn out so good but even hubby didn't care for it. I used this for the chantal's new york cheesecake, but he preferred the caramel sauce topping instead of this. Lack of taste I guess...
This recipe is super yummy and super easy. I made it the night before so all the flavors were able to meld together.
This recipe is excellent! My husband raved about how good it is and I like that it was so easy to prepare. Thanks!
Easy, tasty, impressive to my family...
This is just perfect! I didn't have orange juice, improvised and squeezed some clementines.
This sauce had a great taste. I gave it only 4 stars though, because I thought it was more like a syrup - not a sauce.
This blueberry sauce is terrific! So easy to make and tastes so good! We tried it on waffles first and will try it on ice cream as well. I did not have any almond extract so I used GRAND MARNIER instead...WOW! Thanks Isybel for the great recipe.
AMAZING! I used it as a topping on a cheesecake (my first ever, and the topping covered up my obvious cracks in the cake). Many of the other users scared me by stating that the orange juice was too much. I halfed the orange juice and water, no almond extract, no cinnamon. Very blueberry and a perfect topping for a blueberry cheesecake. I loved my modification and will use it the same way again.
Good, the OJ was a little over powering. I used mixed berries, it was quick and easy. Used this to go over cheesecake, it was good over ice cream too.
This was my first time making a sauce like this, and I loved it! I accidentally added bit too much almond...but I actually didn't mind it! Will definitely use again!
This turned out great. Even my picky son loved it.
Absolutely delicious! This sauce tastes great on just about anything you can think of. I had a lot left over so I used it as a topping for pancakes and a stuffing for crepes. I am sure it would be just as great on waffles. Great recipe!
Amazing, very very easy to make, and definitely a staple for pancakes and waffles!! :-)
My two daughters loved this sauce on their french toast. I used it instead of syrup and it was wonderful.
This is definitely better the next day. I'm a little perturbed with myself because I added too much cornstarch and water and it came out too thick. I'll have to thin it out some with more orange juice or water. I followed the recipe very closely. Kids had it over buttermilk pancakes. I'd like to try it again using less cornstarch slurry and see if it's any better, then re-review.
Love this - I mushed some of the blueberries, used diluted OJ (didn't have enough left), and cut the sugar down to approx 1/4C and used approx 1/4C Honey/Agave....so a lot lower in sugar and still delicious! And oddly enough, I think i'd like this one better without the cinnamon.
Love this sauce. Better than buying it at the store.
I found the almond extract very overpowering in this recipe so I would half it next time. Also it was very sweet so I would at least half the sugar as well. I guess it all depends on how sweet your blueberries are. It was very easy to make, however.
Very good! I used only 2T cornstarch as I wanted it as syrup more than sauce. It definitely had the orange hint but we ate it right away, have yet to let the flavors mellow. Oh, I skipped the cinnamon as well. Quite delicious, would be a super cute hostess gift in a mason jar with wax paper lid!
This was so delicious! I followed the recipe exactly, except I didn't have almond extract so I used vanilla extract. It tasted great. The thickness was perfect, too, I hate runny sauces on my pancakes. I liked this even better than IHOP's blueberry syrup. Great recipe!
Turned out great, but I will not use cinnamon next time. There is no need for it. Also, I froze the leftovers for later.
YUMMY!! I NEEDED A BLUEBERRY SAUCE TO SAVE MY JELLY ROLL CAKE THAT WAS DRY!! THIS FIT THE BILL!! I DID SKIP THE ALMOND EXTRACT MY FAMILY DOESNT CARE FOR IT I JUST USED VANILLA EXCELLENT! I CANT WAITE TO TRY THIS SAUCE OVER WAFFLES NEXT SUNDAY!! THANK YOU FOR THIS WONDERFUL RECIPE!!
This recipe was so simple and I have passed it on to several people "as is". There is no need to change it. I have gotten rave reviews from 3 Provinces away! Was a smashing hit at my dinner party served over shortcakes with a drizzle of blueberry syrup over whipped cream and toasted slivered almonds on top!
I made this ahead of time to use on waffles for our company this weekend and had a little taste of it in advance. It's delicious! Can't wait for breakfast! I used frozen blueberries. I also used real almond extract which I think really makes the flavor of this sauce stand out. Try not to use imitation almond extract; it makes a big difference! Thanks so much, Isybel!
Very yummy! I actually didn't have any orange juice on hand so I just used water and added more blueberries instead and it still turned out pretty good, Not as good as it were probably was meant to be but still had a nice flavor.I will make this again!
We had this for dinner tonight with "German Potato Pancakes" from this site. This sauce was so easy to make. I made another batch exactly the same except with strawberries and it was equally fabulous. My family loved this sauce and I will definately use it for other things as well.