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Huckleberry Sauce

A delightful and versatile condiment that brings sweetness and tartness to your meals, perfect for pancakes, ice cream, or yogurt.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Breakfast, Condiment, Dessert
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Fresh huckleberries Rinsed and picked through
  • 2/3 cup Sugar (unbleached Zulka sugar) Adds a rich, caramel-like sweetness
  • 3 tablespoons Water Helps to dissolve the sugar
  • 1 tablespoon Fresh lemon juice Bright acidity that balances sweetness

Method
 

Preparation
  1. Carefully pick through the fresh huckleberries, removing any bad berries, stems, and leaves. Rinse under cold water.
Combining Ingredients
  1. In a 2-quart saucepan, add the rinsed huckleberries. Sprinkle in the sugar, followed by the water and lemon juice. Stir gently to combine.
Cooking the Sauce
  1. Place the saucepan over medium heat. Stir occasionally and heat until the mixture begins to bubble.
  2. Once bubbling, reduce the heat to medium-low and let it simmer for about 12-15 minutes, stirring regularly, until the juices thicken.
Cooling Down
  1. Remove the pan from heat and allow the sauce to cool briefly. Refrigerate for 1-2 hours to thicken.
For a Thicker Sauce
  1. Continue to simmer the sauce for an additional 15-20 minutes until the berries break down for a thicker consistency.

Notes

For chunkier sauce, lightly mash some berries while cooking. Experiment with alternative sweeteners or add spices for variations.