Warm Blueberry Sauce Recipe

Other than omitting the cinnamon and using smaller wild Maine blueberries, the first time I made this, I made it according to the recipe directions. That posed a few problems for us. The first problem was the amount of cornstarch. It was too much for the amount of liquid in the rest of the recipe. As soon as I added the cold water/cornstarch slurry to the mixture, it immediately became the consistency of thick paste. I had to thin it considerably, using another 1/4 C. or so water, to get a more syrup-like consistency. For us, the orange juice gave the sauce a very odd flavor. Not an orange flavor, just odd. I tried the sauce again using half water and half orange juice and only 2 T. cornstarch. The consistency was better, but the orange juice still gave the sauce an odd flavor that we didn't care for. Hoping the third time would be a charm, I omitted the orange juice altogether and used all water. That worked well for the flavor, but the missing acid from the citrus meant the sauce barely kept one week in the refrigerator before becoming cloudy and "funky". I threw the remainder away and made a fourth batch reversing the amounts of water and orange juice; using 1 C. water and 1/4 C. orange juice. Success! The taste was much improved and the flavor of the blueberries really came through, and the smaller amount of orange juice still provided enough acid to keep the sauce well in the refrigerator for two weeks. Not noted in the recipe is that you need to gently shake or stir the sauce before serving because the blueberries settle to the bottom. For our taste, this is a three star recipe as written. With my latest changes, it is a solid four and I'll make it again with those changes. Added to the I Made It group on November 1, 2015: Warm Blueberry Sauce