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.
Huckleberries, native to the Pacific Northwest, are a little smaller than blueberries but have larger seeds and are not as sweet as blueberries. Although you'll see them offered in everything from lemonade to ice cream if you visit the Western States or British Columbia, they are not a domesticated plant, and must be hand picked from mountainsides and forests. Their sweet-tart flavor and fleeting season make these berries a true summer treat.
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.
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Why You'll Love This Recipe
- It can be used in many different ways, such as topping toast or scones, or drizzling over ice cream or cheesecake.
- It's ready in just 15 minutes.
- You can make it in advance to take along on camping trips or to gift to friends.
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.
- 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
- Stir the cornstarch and 1 tablespoon of orange juice together in a small bowl.
- Combine the huckleberries, orange zest, sugar, and spices in a medium saucepan.
- Bring to a simmer over medium-low heat and cook until the berries begin to burst and release their juices.
- 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. If you don't have access to huckleberries, feel free to substitute 2 cups of fresh or frozen blueberries.
Yes, it will freeze well. Spoon the wild huckleberry sauce into a resealable bag or freezer safe container and freeze for up to 3 months. Thaw overnight in the refrigerator.
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 recipe is suitable for gluten-free, dairy-free, and vegan diets.
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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.
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