This Huckleberry Sauce is sweet, tart, and absolutely delicious. It's also unbelievably versatile! Pour it over pancakes, blend it to make a huckleberry syrup, use it to make huckleberry margaritas, pour it on Huckleberry Banana Bread, or thicken it to make huckleberry cheesecake topping!
Huckleberries are a local favorite here in Montana. Not only are they delicious, but they are highly sought after when in season. In a pinch, you can substitute blueberries if you have to.
If you need more information about huckleberries including when they're in season and how to pick them, check out my Wild Huckleberry Pie post.
Huckleberry Sauce Recipe
There are so many huckleberry recipes out there and I want to try them all! But I've also been busy creating my own huckleberry recipes including a Mountain Berry Jam made with a mixture of huckleberries, Oregon grapes, and Saskatoon berries.
I'm also working on a Huckleberry Chutney recipe. However, the easiest recipe I've come up with so far is this Huckleberry Sauce recipe. It's perfect on waffles, over ice cream, or mixed with yogurt.
Ingredients
- 2 cups huckleberries (fresh or frozen)
- 1 cup brown sugar (white sugar may be substituted)
- 1/3 cup water
- 2 tablespoons orange juice
- 1 tablespoon cornstarch
Recipe Instructions
Add huckleberries, brown sugar, and water to a saucepan. You can use white sugar if you prefer. Bring the mixture to a boil then simmer for 10 minutes over low heat.
I like to smash the huckleberries against the side of the pot with a wooden spoon to release the huckleberry juices. This is an optional step, but kinda fun!
Make a slurry by mixing the orange juice and cornstarch until smooth.
Add the slurry to the huckleberries and cook for an additional minute or two, until slightly thickened.
How to Make Huckleberry Syrup
You can use this huckleberry sauce recipe to make Huckleberry Syrup. Just follow the same recipe instructions, but leave out the cornstarch, which is used as a thickener.
When the sauce reaches the desired consistency (it will thicken the longer it's cooked) allow it to come to room temperature. Next, add the sauce to a blender and blend until smooth.
The syrup is great to use as a base for all kinds of drinks. My friends, Dave and Lori, use the huckleberry syrup I give them to make Huckleberry Mules. Man, are they good! But my huckleberry margaritas aren't too shabby either!
Huckleberry Cheesecake Topping
So we've already looked at how to dilute the huckleberry sauce to make huckleberry syrup. But what if you want to make a thicker sauce to use as a topping? Well, that's really easy too!
Again, you can use the same ingredients as in the original recipe. The only difference is you will want to do one of two things.
The first method is to increase the amount of cornstarch from one tablespoon to two. You shouldn't need to increase the amount of orange juice when making the slurry. After all, if you want the consistency to be thicker, you don't want to increase the amount of liquid unnecessarily.
The second option is to decrease the amount of water to a 1/4 cup and/or cook the sauce longer. An additional five or ten minutes of simmering the sauce over a low flame should do it.
The longer the sauce is cooked, the more it will reduce down and the thicker it will get. Be careful, however, not to overcook the sauce as it can burn.
Cook's Tips
- Feel free to use brown or white sugar, or a combination of the two to make the sauce.
- If the sauce gets too thick, you can easily dilute it by adding more water and cooking it for a few minutes longer.
- If you prefer the huckleberry sauce extra smooth, strain the sauce through a soup bag after blending it.
- If you want to make this sauce but don't have huckleberries, blueberries may be substituted.
- Although I haven't added any spices to the sauce, 1/4 tsp. of cinnamon would be a great addition.
You may also be interested in the following recipes!
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Huckleberry Sauce, Syrup, and Topping
Ingredients
- 2 cups huckleberries (fresh or frozen)
- 1 cup brown sugar (or white sugar)
- 1/3 cup water
- 2 T. orange juice
- 1 T. cornstarch
Instructions
- Add huckleberries, brown sugar, and water to a saucepan. You can use white sugar if you prefer. Bring the mixture to a boil then simmer for 10 minutes over low heat.
- I like to smash the huckleberries against the side of the pot using a wooden spoon to release the huckleberry juices. This is an optional step, but kinda fun!
- Make a slurry by mixing the orange juice and cornstarch until smooth.
- Add the slurry to the huckleberries and cook for an additional minute or two, until slightly thickened.
Notes
- Feel free to use brown or white sugar, or a combination of the two to make the sauce.
- If the sauce gets too thick, you can easily dilute it by adding more water and cooking it for a few minutes longer.
- If you prefer the huckleberry sauce extra smooth, strain the sauce through a soup bag after blending it.
- If you want to make this sauce but don't have huckleberries, blueberries may be substituted.
- Although I haven't added any spices to the sauce, 1/4 tsp. of cinnamon would be a great addition.
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