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
- 2 cups huckleberries (fresh or frozen)
- 1 cup brown sugar (or white sugar)
- 1/3 cup water
- 2 T. orange juice
- 1 T. cornstarch
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.
- 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.
Serving: 2T. | Calories: 61kcal | Carbohydrates: 16g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 6mg | Fiber: 0g