This sweetly spiced huckleberry sauce recipe showcases the wild berry in the best possible way. Spoon it over skillet pancakes, spread it onto toast, dip your Blackstone Monte Cristo in it, or drizzle it over vanilla ice cream or cheesecake for an elevated version of your everyday favorites.
Recipe at a Glance: Huckleberry Sauce
- DETAILS
- Total Time: 15 minutes
- Preparation method: Stovetop
- HIGHLIGHTS
- This huckleberry sauce recipe is a simple homemade condiment made from fresh or frozen huckleberries.
- It's quick to make and will last for a few weeks in the fridge or can be frozen for longer storage.
- Use this sweet sauce as a topping for pancakes, waffles, ice cream, cheesecake, and more.
Although my family has spent many hours picking huckleberries on camping trips and hikes, we were recently gifted a bucket that we didn't have to work for. Most of them were greedily consumed out of hand on every trip past the refrigerator, but I was able to stash some in the freezer, and the rest were transformed into this simple sauce that will elevate everything from breakfast to dessert.
Jump to:
Ingredients and Substitutions
- Orange--I use the juice and zest of the orange to complement the berries and add flavor to the sauce. You can use any type of medium-sized orange, such as Navel, Cara Cara, or Valencia. Your orange should give you about 2 tablespoons of zest and 4 to 6 tablespoons of juice. You will need 3 tablespoons of juice for the recipe.
- Huckleberries--If you live in the Pacific Northwest, you may find these fresh at local markets and farm stands. Frozen will work fine too, and you can order frozen berries online. You can also substitute blueberries.
- Sugar--This adds sweetness to the sauce and can be adjusted based on your personal preference and the sweetness of your berries.
- Cornstarch--This is used to thicken the sauce. If you prefer a very runny sauce, you can omit it, or add a little extra if you want it to thicken to a spreadable consistency.
How to Make Huckleberry Sauce
1. Stir the cornstarch and 1 tablespoon of orange juice together in a small bowl.
2. Combine the huckleberries, orange zest, sugar, and spices in a medium saucepan.
3. Bring to a simmer over medium-low heat and cook until the berries begin to burst and release their juices.
4. Pour in the cornstarch slurry and stir to combine. Cook until the sauce is thickened.
FAQs
Definitely. You don't need to thaw them before cooking, but the cooking process may take an extra minute or two.
Yes. Although huckleberries are smaller and not as sweet as blueberries, they can be substituted with 2 cups of fresh or frozen blueberries. If you are making blueberry sauce, you may need to reduce the sugar slightly.
How to Use Huckleberry Sauce
This sweet berry sauce can be used in many ways. Here are a few of my favorites:
- Spread it onto toast or scones for a breakfast treat.
- Drizzle it over ice cream or cheesecake for a simple dessert.
- Use it as a dip for your Monte Cristo sandwich.
- Spoon it over pancakes or cinnamon roll French toast.
- Layer it with Greek yogurt and granola to create a breakfast (or dessert) parfait.
- Mix it into overnight oats for an easy breakfast.
- Offer it as an edible gift when visiting friends.
Storage & Freezing
Keep your sauce in a sealed jar in the fridge for up to 2 weeks. For longer storage, spoon the sauce into a freezer safe container or resealable bag and freeze for up to 3 months. Thaw in the fridge overnight before using.
Tips and Troubleshooting
- If your sauce thickens too much, stir in extra orange juice or water, 1 tablespoon at a time until you reach your desired consistency.
- Store huckleberry sauce in a sealed container in the fridge for up to 2 weeks.
- This huckleberry compote is suitable for gluten-free, dairy-free, and vegan diets.
More Homemade Sauce Recipes You'll Love
Tried This Recipe?
If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.
Recipe
Huckleberry Sauce
Ingredients
- 1 medium orange zested and juiced
- 1 tablespoon cornstarch
- 2 cups huckleberries
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
Instructions
- Mix the cornstarch with 1 tablespoon orange juice in a small bowl.
- Combine the huckleberries, orange zest, 2 tablespoons orange juice, sugar, and spices in a medium saucepan.
- Bring to a simmer over medium-low heat and cook until the berries begin to burst and become juicy, about 8 minutes.
- Stir in the cornstarch slurry and continue to cook until the sauce thickens, about 1 minute.
- Remove from the heat and let the sauce cool slightly. Transfer to a lidded jar or container and let it cool completely before stashing in the fridge. The sauce will thicken more as it cools.
Notes
- Thinning the sauce--If your sauce thickens too much, stir in extra orange juice or water, 1 tablespoon at a time until you reach your desired consistency.
- Storage and freezing--Store in a sealed container in the fridge for up to 2 weeks or freeze for up to 3 months.
- Dietary--This recipe is suitable for gluten-free, dairy-free, and vegan diets.
Leave a Reply