Huckleberry Sauce Recipe

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Wild Huckleberry Sauce

Wild Huckleberry Sauce

Prep: 0min

Total: 15min

Yield:

Servings:

Nutrition Facts :

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

Instruction:

  1. 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.
  2. 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!
  3. Make a slurry by mixing the orange juice and cornstarch until smooth.
  4. Add the slurry to the huckleberries and cook for an additional minute or two, until slightly thickened.

Idaho Huckleberry Sauce

Prep:

Total:

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Nutrition Facts :

Ingredients:

  • ½ cup sugar
  • ¼ cup water
  • 4 oz. Idaho huckleberries
  • 2 t. lemon juice

Put sugar and water in small saucepan over medium-high heat. When mixture starts bubbling, cook for 2 minutes. Add huckleberries; cook for 1 minute. Remove from heat; stir in lemon juice. Let sauce come to room temperature, stirring occasionally.

Huckleberry Glazed Salmon

Tart, sweet, and oh so delicious! This Huckleberry Glazed Salmon is simple to make and perfect for any night of the week.

Prep: 10min

Total: 25min

Yield: 4

Servings: 1 serving

Nutrition Facts : calories 393 kcal, Carbohydrate 34 g, Protein 23 g, Fat 14 g, Saturated Fat 2 g, Cholesterol 62 mg, Sodium 66 mg, Fiber 1 g, Sugar 23 g, servingSize 1 serving

Ingredients:

  • 2 Tablespoons olive oil
  • 1/2 cup finely chopped onions
  • 2 large cloves garlic ((finely minced or pressed))
  • 1/2 cup huckleberries or blueberries
  • 1/2 cup huckleberry or blueberry preserves/jam
  • 2/3 cup Chardonnay or Savignon Blanc ((substitute grape or apple juice))
  • 1 pound wild-caught salmon fillet ((cut into 4 portions))

Instruction:

  1. Heat olive oil in a large skillet. Add the chopped onions and cook until soft and translucent, 3 to 5 minutes.
  2. Stir in the garlic, and cook for 1 minute.
  3. Add the wine, huckleberries/blueberries and stir.
  4. Stir in the huckleberry/blueberry preserves and bring to a low boil.
  5. Add the salmon fillets and spoon sauce over the top of salmon.
  6. Cook and baste with sauce for 9 to 11 minutes, until salmon is cooked through. If using a thermometer, cook until center reaches 135 degrees.
  7. Drizzle remaining sauce over salmon and serve with Goat Cheese Whipped Potatoes.

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Prep:

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Servings:

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