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!
Servings: 2 8 oz jars
Calories: 61kcal
Ingredients
- 2 cups huckleberries (fresh or frozen)
- 1 cup brown sugar (or white sugar)
- ⅓ cup water
- 2 tablespoon orange juice
- 1 tablespoon cornstarch (optional)
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.
- 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.
Notes
* 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.
Nutrition
Serving: 2tablespoon | Calories: 61kcal | Carbohydrates: 16g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 6mg | Fiber: 0g
