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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 30, 2008
I took this to an ice cream party and all my friends loved it, especially the cinnamon. Great Syrup!
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Reviewer:

Taylor
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 20, 2008
I used mixed frozen berries, and it turned out pretty good. A little sour to our taste, but this might just be the berry cobination used. The reason why its a four star instead of five, is because it is not amazing for all that work and number of ingredients. It could have been way simpler with less ingredients, with very similar results. i served it over chantal's new york cheesecake from this site. Very pretty. Good sauce. thanks!
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MARIAM
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Cooking Level: Intermediate
Living In: Scarborough, Ontario, Canada
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 16, 2008
I belong to the bunch of folks who modify the recipe with what we have in the house, and comments read. This is still a 5-star recipe in my book because my sauce came out velvety and delicious. I halved the recipe, used frozen (from fresh) berries that I had in the freezer from last summer. Instead of OJ, I substituted Knudsen Cider & Spice juice and ommitted the almond extract and ground cinnamon. The juice is unsweetened so I used the full measure of sugar, but I like things sweet. The half recipe made about 6 (2 Tblsp.) servings for me. Delicious served over the Blueberry Flax Pancakes (which I also modified) from this website. Ijust love Allrecipes!
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La Panadera
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Cooking Level: Intermediate
Home Town: Appleton, Wisconsin, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 16, 2008
First time making a berry syrup/sauce. Loved how simple it was. I used frozen mixed berries and substitued 1/2 sugar and 1/2 splenda. I did not use as much sugar as called for because I topped with sugar free whipped topping. YUM!
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Reviewer:

Babs
Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 1, 2008
Very simple and tasty. It was a little too almond extracty for me, but I did eyeball it, so it's probably my fault. Will probably make again!
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PPERRY0501
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Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 19, 2008
Easy to prepare for a quick Sunday brunch. Will make for sauce over loaf cake, brundt cake or cheesecake.
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Grannygamer
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Cooking Level: Expert
Living In: Cazadero, California, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 18, 2008
Has a nice color tastes good and would be great on french toast, waffles, or pancakes with a little powder sugar.
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Jennifer
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Cooking Level: Intermediate
Home Town: Heflin, Alabama, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 12, 2008
Very tasty and easy to make. Was getting tired of strawberry shortcake, and decide to use this sauce to make blueberry shortcake. Had some extra sauce, so also used it as a topping for vanilla ice cream. Next time, I'd like to try it on pancakes as some of the other viewers suggested. Could be used with almost anything!
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Reviewer:

Lori
Cooking Level: Intermediate
Living In: Des Moines, Iowa, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 7, 2008
Made a cheesecake last night and put this sauce on it - Yum! Can't wait to try it on ice cream. We didn't have almond extract so i subed in vanilla and it was sooo good!
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Courts Tryin 2 Cook
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 2, 2008
Wonderful, warm sauce! Not too sweet and not too tart. Tasted great with pancakes. Can't figure out what to do with the rest of it...makes a lot! Very good recipe and super-easy.
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MANTABIROSTRIS
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 21, 2008
This recipe was very good and tasted delicious! However, instead of using orange juice, I used mango juice and it turned out nicely. The consistency was a little thick so I also put in 2-3 extra teaspoons of water. But I will definitely use it again!
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cornishpixie100
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 7, 2008
This recipe is fantastic! I read the other reviews and did make a few changes. I used 1/2 cup OJ and the rest water to perserve the taste of the fresh blueberries. I did not add the almond extract. This sauce was very yummy! I could mostly taste blueberry with just a subtle hint of citrus! thank you for a fabulous recipe! I can't wait to make belgian waffles and put this on top!
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Tonysgdbg
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 4, 2008
Awesome! also, if you don't have OJ, you can use white grape juice or apple juice. Watch out though- blueberries leave a stain.
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Reviewer:

Viledragon7
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 23, 2008
Very good and very easy. I did not use the almond extract because I didn't have any. I made plenty and I saved some in the fridge for later.
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Reviewer:

Joy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 20, 2008
Excellent! My guest and family thought this tasted outstanding. Served it over pancakes. They all could taste the OJ but it complimented the blueberries wonderfully. I have extra that I will put on cheesecake squares.
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Reviewer:

EMMA37
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Cooking Level: Expert
Home Town: Nashua, New Hampshire, USA
Living In: Columbia, South Carolina, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 17, 2008
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.
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Reviewer:

christophersmom
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 8, 2008
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!
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Reviewer:

MoJo
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