Blueberry Sauce

517 Reviews 36 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
ISYBEL
Recipe by  ISYBEL

“Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream! Fresh or frozen blueberries work equally well.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. 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.

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Reviews (517)

Rate This Recipe
tearbear
389

tearbear

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!!!

Crystal S
322

Crystal S

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!

LISAPERP
184

LISAPERP

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 119 cal
  • 6%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 30 g
  • 10%
  • Protein
  • 0.5 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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