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Warm Blueberry Sauce

Warm Blueberry Sauce

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Inspired by Home Cooks

Inspired by Home Cooks

Warm blueberry sauce with hints of cinnamon and almond. Fresh or frozen blueberries work equally well.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 54 kcal
  • 3%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

thislittlepiggy
10

thislittlepiggy

9/27/2010

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 plain old sugar. I also swapped vanilla extract for the almond extract, as I find the almond extract flavor a little too strong for my tastes. I originally used this sauce to spoon over slices of a lemon yogurt cake, but it's also fabulous with pancakes and ice cream. My husband even added some to a smoothie and loved it.

Sarah Jo
10

Sarah Jo

9/27/2010

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 and one commented that it was a little too thick. This turned out really well, it was great over homemade whole wheat pancakes. Though I liked the almond extract, I think I'd like vanilla extract better. I'll use that next time.

lmryner
10

lmryner

11/30/2008

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

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