Huckleberry Sauce, Syrup, and Topping
A sweet, tart, and absolutely delicious Huckleberry Sauce that's unbelievably versatile! Pour it over pancakes, blend it to make a huckleberry syrup to make huckleberry margaritas, or thicken it to make a huckleberry cheesecake topping!
Cook Time15 minutes mins
Total Time15 minutes mins
Course: Condiments
Cuisine: American
Servings: 2 8 oz jars
Calories: 61kcal
- 2 cups huckleberries (fresh or frozen)
- 1 cup brown sugar (or white sugar)
- ⅓ cup water
- 2 tablespoon orange juice
- 1 tablespoon cornstarch (optional)
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.
Add orange juice to the huckleberries and cook for an additional minute or two, until slightly thickened.
Optional Step
If you want the huckleberry sauce thicker, you can either cook it longer or add cornstarch. To add cornstarch, make a slurry with a few tablespoons of orange juice or cold water and the cornstarch. Whisk until smooth then add to the sauce and whisk until combined. Cook for a few minutes longer.
* see instructions in the post for making huckleberry syrup and topping
- 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!
- 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.
- Do you prefer huckleberry sauce extra smooth? If so, just strain the sauce through a soup bag after blending it.
- Don't have huckleberries? Blueberries may be substituted!
- Although I haven't added any spices to the sauce, ¼ teaspoon of cinnamon would be a great addition.
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Serving: 2tablespoon | Calories: 61kcal | Carbohydrates: 16g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 6mg | Fiber: 0g