Orange Blueberry Sauce Recipe

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Orange Blueberry Sauce Recipe

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For an easy recipe for ice cream topping, try this recipe. The orange and blueberries flavors meld well together to make a delicious combination.—Naomi Fitzer, Pearl, Mississippi
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3/4 cup sugar
  • 1/4 cup orange juice
  • 1 tablespoon grated orange peel
  • 4 cups fresh or frozen blueberries
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/2 teaspoon ground cinnamon
  • Ice cream of your choice

Directions

In a large saucepan, combine the sugar, orange juice and orange peel; stir until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes. Combine cornstarch and water until smooth; stir into berry mixture. Add the cinnamon and remaining blueberries.
Bring to a boil; cook and stir for 2 minutes or until thickened. Serve warm or chilled over ice cream. Refrigerate leftovers. Yield: about 3 cups.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Orange Blueberry Sauce in Country Woman May/June 2004, p35

Nutritional Facts

2 tablespoons: 41 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 10g carbohydrate (9g sugars, 1g fiber), 0 protein.

  • 3/4 cup sugar
  • 1/4 cup orange juice
  • 1 tablespoon grated orange peel
  • 4 cups fresh or frozen blueberries
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/2 teaspoon ground cinnamon
  • Ice cream of your choice
  1. In a large saucepan, combine the sugar, orange juice and orange peel; stir until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes. Combine cornstarch and water until smooth; stir into berry mixture. Add the cinnamon and remaining blueberries.
  2. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve warm or chilled over ice cream. Refrigerate leftovers. Yield: about 3 cups.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Orange Blueberry Sauce in Country Woman May/June 2004, p35

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