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Blueberry Sauce Recipe

Blueberry Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (48)

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Average Rating:

Total Reviews: 48

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  • on January 12, 2013

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    Excellent. as others have said, it's too thin if you only cook it for 15 mins.
    Also, i added a 1/4 cup of Framboise in place of 1/4c of water.
    Perhaps i will only add a total of 3/4 cup liquid next time.

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  • on January 01, 2013

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    As others have stated, this recipe is very simple and tastes amazing. However, it didn't thicken to a "sauce." I made mine to serve over cheesecake and wanted it to be almost a slightly thin glaze. I left the blueberries in instead of straining them out. I think it would have been good either way though. It was just personal preference to leave them in. I substituted the vanilla sugar for organic granulated sugar and Haitian vanilla along with some pure maple syrup. The flavor is amazing! I brought the sauce to a boil and turned it down to a simmer as instructed, but I could see it wasn't going to thicken the way I had hoped. I ended up boiling mine while stirring almost constantly for about 10-15 minutes. It thickened up nicely due to the liquid simply boiling off, but I will probably save myself the time next time by adding a bit of cornstarch as a couple of other reviewers mentioned. It's a keeper, but you might have to play with the recipe a bit.

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  • on November 19, 2012

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    Lip Smackin' Good

    Cooked about ten minutes longer than suggested to fully thicken. Left the berries in, let cool and poured on top of blackberry cheesecake. OH my...

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  • on August 28, 2012

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    This recipe is Mouthgasm approved.

    Served this over a Key Lime freezer pie and used leftovers on pancakes. Nice sauce!

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  • on August 18, 2012

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    Scrumptious! I used Splenda instead of sugar, added 1 tsp of vanilla, and left the blueberries in and this turned out great. It took an extra 5 min on the stove to thicken. We used the sauce to top some whole wheat pancakes for our weekend brunch and scored some big time brownie points with the kids who normally don't eat blueberries. Score!

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  • on May 28, 2012

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    Quick, easy and delicious. I didn't have vanilla sugar made so I used Trader Joe's Vanilla Paste instead of liquid vanilla. I didn't strain it. Instead, I used my immersion blender to puree the berries leaving all the good fiber in the syrup. It was so good that I went right out and bought more blueberries and canned a dozen jars to have on hand through the winter until the next blueberry season. Will be a nice treat on ice cream, lemon cake, pancakes or layered with cheesecake pudding.

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  • on May 20, 2012

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    excellent...I put on grilled or baked Halibut...sounds funny but wonderful!

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  • on April 08, 2012

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    Very good! I also made with raspberries instead of blueberries and it was delicious!

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  • on April 04, 2012

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    It was Great!!!

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  • on November 11, 2011

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    Excellent!

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